# SERVING_SIZE

SERVING_UNIT: portions
INSTRUCTION:
  Place the blender jug in the fridge for 5 minutes. In the meantime, sort, wash and pat the blueberries dry. Insert the mixer attachment into the blender jug, pour in the cold cream and, the measuring beaker not inserted, whip until very stiff for 2 minutes/speed setting 3, keeping a close eye on it. Then decant and remove the mixer attachment.

  With the measuring beaker in place, mix the quark, lemon juice, sugar and vanilla for 20 seconds/speed setting 4 until smooth. With the measuring beaker in place, stir in the cream for 20 seconds/speed setting 3.

  Place a pancake on a cake plate and spread on 20 g jam and ⅙ of the cream. Sprinkle 30 g blueberries on top and drizzle with 2 teaspoons of maple syrup. Continue in this way until the last pancake is at the top of the tower.

  Spread the remaining jam and the remaining quark mixture on the tower. Chill the pancake tower for an hour. This helps it taste particularly good.

  Then sprinkle everything liberally with blueberries and drizzle with maple syrup. If you wish to serve the pancake tower immediately, skip out the chilling step and decorate it with the berries and syrup.

  TIP: The cream stays stiff longer if you add 1 sachet of whipping cream stabiliser to the cream before beating it.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake dry and remove the leaves. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6, then decant.

  Prepare the soup vegetables, peel the carrots and celery, wash the leek thoroughly. Cut the vegetables into roughly sized pieces.

  Peel and quarter the onions.

  Put the vegetables and onion into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug.

  Add the bacon, sugar and olive oil, and, the measuring beaker not inserted, sauté everything using the roast button.

  In the meantime, peel the potatoes and, depending on their size, cut them into quarters or eighths.

  Wash the savoury, pat dry and remove the leaves.

  Put the vegetable stock, the potatoes and savoury into the blender jug with ½ teaspoon of salt and, with the measuring beaker in place, cook for 30 minutes/speed setting 1/100 °C.

  Pour on the cream, add the nutmeg and, with the measuring beaker in place, blend for 30 seconds/speed setting 6.

  Finally, with the measuring beaker in place, bring the soup to the boil again for 3 minutes/speed setting 3/100 °C.

  Season the soup to taste with salt and pepper and serve garnished with parsley.

  TIP
  If you prefer the soup richer, roll 500 g ground pork into little walnut-sized balls and space them out in the shallow steamer basket. Hang the shallow steamer basket in the deep steamer basket, close and cook the soup as described above. Then put the little meatballs into the soup and allow to infuse in the closed blender jug for 7 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and trim the aubergine and courgette and cut them lengthways or crosswise into 1-cm-thick slices. Sprinkle the aubergine slices with ½ teaspoon of salt.

  Clean the mushrooms. Quarter and deseed the peppers, remove the stalk and wash inside and out. Pat the aubergine slices dry with kitchen towel.

  Lay the vegetables in the deep and shallow steamer baskets and season with ½ teaspoon of salt and ¼ teaspoon of pepper.

  Peel the garlic cloves, put 1 garlic clove into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the garlic down the inside of the blender jug.

  Pour 1 litre of warm water over the garlic in the blender jug, attach the deep steamer basket, insert the shallow steamer basket, close the lid and cook with the steamer button/10 minutes.

  Once the cooking time is up, remove the steamer attachment and set it to one side. Empty out the blender jug and rinse it with very cold water.

  Put the remaining garlic clove and the herbs into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and balsamic vinegar and, with the measuring beaker in place, mix for 10 seconds/speed setting 5.

  Transfer the vegetables to a bowl, pour over the oil mixture and leave to infuse for at least 1 hour.

  TIPS
  While antipasti taste great with crispy ciabatta, they also make a great accompaniment to roasted meat and fish dishes.
  If you can’t get hold of pointed peppers, you could use normal red peppers instead. Pointed peppers tend to be more flavoursome.


SERVING_UNIT: slices
INSTRUCTION:
  Put the milk at room temperature, 70 g sugar and 70 g cubed butter into the blender jug, crumble in the yeast and, with the measuring beaker in place, heat everything for 3 minutes/speed setting 1/37 °C.

  Put 350 g flour and the egg into the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes until you have a smooth dough.

  Place the dough on a baking sheet lined with greaseproof paper and roll it out using a rolling pin. Cover it with a damp tea towel and leave in a warm place to prove for 30 minutes.

  Pre-heat the oven to 200 °C.

  To make the crumble topping, put the rest of the sugar, the rest of the butter in cubes, the remaining flour, a pinch of salt and the cinnamon into the blender jug and, with the measuring beaker in place, knead with the knead button. Decant the crumble mixture and put it to one side.

  Roughly chop the shelled walnuts.

  Wash, peel, quarter and core the apples and put them into the blender jug. Squeeze the ½ lemon. Drizzle the lemon juice over the apples in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 5.

  After the resting time for the dough is up, first spread the dough with the soured cream and then lay the apple over the top. Crumble the topping mixture over the apples, and scatter the walnuts over the top. Bake the cake for 35 minutes. Insert a wooden skewer into the cake to see if it is done, baking for longer if necessary.

  Leave the cake to cool, then cut it into 20 pieces and serve.

  TIP
  You could also add raisins to the cake. Put 80 g raisins in boiling water and leave them to steep for 5 minutes, then mix the raisins in with the chopped apples.


SERVING_UNIT: bottle
INSTRUCTION:
  Place the apricots in the blender jug and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the white balsamic vinegar and honey and, with the measuring beaker in place, heat for 20 minutes/speed setting 2/90 °C. Then, with the measuring beaker in place, blend until smooth 45 seconds/speed setting 7.

  Strain the apricot vinegar through a fine-meshed sieve into a clean, sterilised bottle and seal. Leave the vinegar to cool at room temperature.

  TIPS
  The vinegar will keep for 3 months if stored in a cool, dark place.
  You can also make this vinegar with other dried fruits, e.g. figs or dates.
  While the mixture is cooking, sterilise the bottle and its cap by putting them in a pre-heated oven at 180 °C for 15 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Put the peanuts in the blender jug and, with the measuring beaker in place, process with the turbo button/4 seconds. Transfer the contents to a container.

  Wash the coriander, shake dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Remove the chopped leaves and rinse out the blender jug.

  Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug. With the measuring beaker in place, chop once more with the turbo button/2 seconds, again using the spatula to push the mixture down the inside of the blender jug.

  Add 1 tablespoon of vegetable oil and, without the measuring beaker in place, sauté with the roast button/3 minutes/120 °C.

  Add 2 tablespoons of water, the soy sauce, peanuts, ½ teaspoon of salt, ¼ teaspoon each of pepper and cayenne pepper and the minced pork, and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 1. Transfer the contents to another container.

  With damp hands, shape the minced-meat mixture into 24 little balls and place them in the deep steamer basket. Clean out the blender jug.

  Put the basmati rice into the cooking pot and insert this into the blender jug. Pour 1 litre of water over the rice in the blender jug and add 1 teaspoon of salt. Attach the deep steamer basket, close the lid and cook everything with the steamer button.

  While the rice and meatballs are cooking, prepare the sauce. Halve and deseed the pepper, remove the stalk and wash inside and out. Trim and peel the carrots and cut the carrots and pepper into 4-cm-long pieces.

  Once the cooking time is up, keep the meatballs and rice warm, and empty and rinse out the blender jug.

  Place the pepper and carrot pieces in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the ketchup, pineapple juice, 100 ml water, vinegar, ½ teaspoon of salt and the cornflour, and, with the measuring beaker in place, bring to a boil with the reverse button/10 minutes/speed setting 1/100 °C.

  Meanwhile, lightly toast the sesame seeds in a dry coated pan. Wash and trim the spring onions and but them into thin rings.

  Serve the meatballs with the rice, sauce, spring onions, sesame and coriander.

  TIP
  If you would like a fruitier taste, you could also add the fruit and juice from 1 tin of pineapple chunks (dried weight: 340 g) to the sauce.


SERVING_UNIT: portions
INSTRUCTION:
  Put the basmati rice into the cooking pot and insert this into the blender jug. Pour 1 litre of cold water over the rice in the blender jug and add the salt. With the measuring beaker in place, boil for 7 minutes/speed setting 1/100 °C.

  Wash and peel the carrot and cut it into 0.5 cm x 5 cm batons. Trim and wash the dwarf beans (if using frozen beans, leave them to thaw out in a sieve first). Arrange the carrot batons and dwarf beans in the shallow steamer basket. Cut the beef fillet into 1 cm x 5 cm strips and lay them on top of the vegetables.

  Remove the cooking pot, check the amount of liquid in the blender jug, and fill it up to the 1-l mark if necessary. Reinsert the cooking pot and close the blender jug by attaching the deep steamer basket. Insert the shallow steamer basket into the deep steamer basket, close the lid and cook for 10 minutes/speed setting 1/120 °C.

  Remove the steamer attachment and put to one side, with the lid on. Lift the cooking pot containing the rice out of the blender jug and keep it warm. Empty out the blender jug and rinse with cold water.

  Peel the ginger. Halve, deseed and wash the chilli, pat dry and 1-cm pieces. Peel the garlic clove and add it to the blender jug along with the ginger and chilli. With the measuring beaker in place, chop with the turbo button/3 seconds, then use the spatula to push the mixture down the inside of the blender jug.

  Add the soy sauce, honey, sesame seeds and sesame oil. Mix the cornflour with 2 tablespoons of cold water to form a smooth paste, then add it to the blender jug. With the measuring beaker in place, boil for 5 minutes/speed setting 3/100 °C.

  Arrange the rice, meat and vegetables on a dish and serve with the sauce.

  TIP
  If you think the sauce is too thick, you can loosen it with up to 50 ml hot vegetable stock. To do this, add the hot vegetable stock to the blender jug and, with the measuring beaker in place, mix it in for 30 seconds/speed setting 3.


SERVING_UNIT: pieces
INSTRUCTION:
  Pre-heat your fan oven to 100 °C.

  Put the sugar in the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 8 until you have a fine powder. Repeat the process if necessary.

  Insert the mixer attachment into the blender jug. Add the egg whites to the powdered sugar in the blender jug and, with the measuring beaker in place, beat for 10 minutes/speed setting 2/37 °C.

  Add the vanilla extract and, with the measuring beaker in place, beat again for 5 minutes/speed setting 2/37 °C.

  Put the mixture into a piping bag and pipe dots onto a baking sheet lined with greaseproof paper.

  Bake for 1 hour 30 minutes in the pre-heated oven. Switch the oven off and, keeping the door closed, leave the meringues to cool.

  VARIATIONS
  You could add different flavourings to the meringues. For coffee meringues, substitute the vanilla extract for 15 ml espresso coffee and ½ teaspoon of coffee syrup. To make lemon meringues, use 5 drops of lemon flavouring and 15 ml lemon juice instead of the vanilla extract.

  TIPS
  Store the meringues in a sealed biscuit tin in a cool and dry place. They will keep for several weeks.
  You could use the pulp of ½ vanilla pod instead of the vanilla extract.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the bananas and cut them into chunks. Put the bananas, mango, low-fat curd cheese and agave syrup in the blender jug and, with the measuring beaker in place, blend for 40 seconds/speed setting 10.

  Sort out the blueberries, then wash and pat them dry.

  Decant the smoothie into 2 bowls and garnish with the blueberries, desiccated coconut, almonds, chia seeds and peanut butter.

  TIPS 
  You can use different fruits and nuts according to taste. 
  Berries, melon, peach and apricot are particularly low in carbohydrates.


SERVING_UNIT: portions
INSTRUCTION:
  Put the soured cream, lemon juice and 1 pinch each of salt and pepper in the blender jug and, with the measuring beaker in place, process for 20 seconds/speed setting 3. Decant and rinse out the blender jug.

  Cut the peppers into quarters, remove the cores, wash them inside and out, then cut them into bite-sized pieces, discarding the stalks. Peel and wash the potatoes and trim and wash the fine green beans. Cut the potatoes and beans into bite-sized pieces.

  Trim and wash the leek, cut into quarters lengthways and slice into small pieces.

  Peel the Spanish onion and cut it into eighths. Wash the chilli, cut it in half lengthways, deseed and wash.

  Place the onion and chilli in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug.

  Add the olive oil and 1 pinch of sugar and, the measuring beaker not inserted, sauté everything with the roast button/4 minutes/110 °C. Add the minced meat and leek and, the measuring beaker not inserted, brown with the roast button/6 minutes/120 °C.

  Sieve in the flour. Add the peppers, potatoes, beans, tomatoes, hot vegetable stock, soft cheese, herbs, paprika, nutmeg, 1 teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, cook everything with the reverse button/22 minutes/speed setting 1/100 °C.

  Season the casserole again with salt and pepper and, with the measuring beaker in place, process with the reverse button/20 seconds/speed setting 2.

  Arrange the casserole on deep-rimmed plates and serve with a dollop of lemon sour cream on top of each.

  TIP
  Rice or French bread make a good accompaniment.


SERVING_UNIT: jars
INSTRUCTION:
  Peel, quarter and core the pears and cut them into rough chunks. Put the pears in the blender jug and, with the measuring beaker in place, process for 20 seconds/speed setting 10. Use the spatula to scrape the pieces down the inside of the blender jug.

  Wash the orange with hot water, rub it dry and remove the thin, outermost peel with a peeler. Put the orange zest, white wine, cloves and cinnamon in the blender jug and, the measuring beaker not inserted, heat for 10 minutes/speed setting 1/60 °C.

  Add the honey and, with the measuring beaker in place, mix in with the reverse button/20 seconds/speed setting 2. Pour the finished punch through a sieve into 4 glasses.

  Wash the orange in hot water, rub it dry and cut off 4 neat slices.

  Serve the punch garnished with the orange slices.

  TIPS
  If you like some pieces of pear in your punch, miss out the sieving stage at the end. However, don’t forget to remove the orange peel.
  For an alcohol-free version, use pear juice instead of white wine.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry and tear the leaves from the stalks. Place in the blender jug and, with the measuring beaker in place, process for 8 seconds/speed setting 6. Transfer the contents to another container.

  Peel and halve the onion, peel the garlic cloves and put both into the blender jug. With the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug.

  Shape the sausage meat into walnut-sized balls and arrange them in the deep steamer basket. Trim the mushrooms, halve or quarter the larger ones and arrange them in the shallow steamer basket. Peel the carrots and cut them into 0.5-cm slices. Peel and wash the potatoes, cut them into rough chunks and put into the cooking pot with the carrots. Add the peas.

  Pour the hot vegetable stock into the blender jug, insert the cooking pot, sprinkle over ½ teaspoon of salt, attach the deep steamer basket with the shallow steamer basket inserted, close the lid and cook with the steamer button. To do this, you will have to interrupt the heating-up process.

  Once the cooking time is up, remove the deep steamer basket and set it to one side, still closed. Lift the cooking pot out of the blender jug and keep it warm.

  Pour out the cooking liquid, reserving 400 ml of it. Pour the reserved liquid back into the blender jug.

  Add the cream, cornflour, nutmeg, ½ teaspoon of salt and ¼ teaspoon of pepper and, the measuring beaker not inserted, boil for 5 minutes/speed setting 2/100 °C. Add all of the vegetables and, with the measuring beaker in place, mix with the reverse button/30 seconds/speed setting 1.

  Arrange the sausage meatballs on plates with the potatoes and mushroom sauce, and serve scattered with the parsley.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 180 °C.

  Put the butter, sugar, cocoa powder and vanilla extract into the blender jug and, with the measuring beaker in place, heat for 5 minutes/speed setting 1/90 °C.

  Insert the mixer attachment and, the measuring beaker not inserted, process everything for 2 minutes/speed setting 4. During this stage, add the eggs through the lid opening one at a time, then trickle in the flour and baking powder, 1 tablespoon at a time.

  Spread the mixture out in a baking tin lined with greaseproof paper and bake for 25 minutes in the pre-heated oven.

  Leave the brownies to cool in the tin and then cut them into pieces.

  TIP
  You could use the seeds of ½ vanilla pod instead of the vanilla extract.


SERVING_UNIT: portions
INSTRUCTION:
  Put the soya meat substitute in a bowl, pour over the hot vegetable stock and soak. Meanwhile, put the sweetcorn and kidney beans in a sieve, leave them to drain and then rinse. Halve the pepper, remove the stalk, deseed, wash inside and out, and cut each half into quarters. Peel the onions and garlic cloves and cut the onions into quarters.

  Place the pepper, onions and garlic cloves in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Add the olive oil, tomato purée and sugar and, the measuring beaker not inserted, sweat everything with the roast button/110 °C.

  Add the soya meat substitute and hot vegetable stock, sweetcorn, kidney beans, chopped tomatoes, paprika, cinnamon, cumin, 1 teaspoon of salt and ½ teaspoon of pepper. With the measuring beaker in place, cook everything with the reverse button/20 minutes/speed setting 1/100 °C. Season again with salt, pepper and Tabasco, and, with the measuring beaker in place, mix in with the reverse button/20 seconds/speed setting 2.

  Stir the soured cream until smooth. Wash the chives, shake them dry and cut them into short lengths.

  Arrange the chili sin carne on deep-rimmed plates, add a dollop of soured cream and serve sprinkled with chopped chives.

  TIPS
  A slice of French bread goes will with this dish.
  If you fancy it a bit hotter, add another trimmed and washed red chilli to the blender jug when you put in the pepper, onions and garlic cloves.


SERVING_UNIT: portions
INSTRUCTION:
  Put the flour and both types of sugar into the blender jug. Add the butter in pieces along with the vanilla salt, vanilla extract and milk, and, with the measuring beaker in place, process for 15 seconds/speed setting 5.

  Add the chocolate chips and, with the measuring beaker in place, process with the reverse button/20 seconds/speed setting 3.

  Either eat the cookie dough as it is, bake it into cookies or add it to ice cream.

  TIPS
  The dough will keep in an airtight container in the refrigerator for around 3 days. However, it will turn rather hard, so before eating it or using it in another recipe, leave it to rest at room temperature for about 1 hour.
  You could use the pulp of ½ vanilla pod instead of the vanilla extract.


SERVING_UNIT: servings
INSTRUCTION:
  Leave the freshly made cookie dough in the refrigerator for 1 hour.

  Insert the mixer attachment into the blender jug. Put the cold milk, egg yolks, sugar syrup, 1 pinch of salt and 1 teaspoon of vanilla extract into the blender jug and, with the measuring beaker in place, heat for 15 minutes/speed setting 3/90 °C.

  Pour in the chilled cream and, with the measuring beaker in place, mix in for 30 seconds/speed setting 2, then leave the blender jug in the refrigerator for 1 hour to cool. (Alternatively, decant the cream mixture into a bowl and leave in the refrigerator to cool for 1 hour.)

  Line a baking tin with clingfilm and pour in the chilled egg and milk mixture. Using a teaspoon, remove small amounts of cookie dough, arrange them in the baking tin, and then freeze for at least 8 hours.

  Remove the tin from the freezer, surround it with hot water for 10 seconds, then use the clingfilm to lift the ice cream out of the tin, transferring it to a chopping board. Remove the clingfilm and use a knife to cut the ice cream into cubes of approximately 4 x 4 cm. Place the cubes in the blender jug and, with the measuring beaker in place, process for 30 seconds/speed setting 10.

  Serve the ice cream immediately or freeze again before eating.

  TIP
  You could use the pulp of ½ vanilla pod instead of the vanilla extract.


SERVING_UNIT: pieces
INSTRUCTION:
  Pre-heat the oven to 200 °C.

  Put the flour, baking powder, sugar and salt into the blender jug and, with the measuring beaker in place, process for 10 minutes/speed setting 5.

  Add the cold butter in small pieces and the cold milk, and, with the measuring beaker in place, knead with the knead button/2 minutes to form a soft dough.

  Wash the oranges with hot running water, rub them dry and zest the peel into the blender jug. Wash the cranberries, discard any that are too soft, and add to the blender jug. (If using frozen cranberries, defrost them first.)

  With the measuring beaker in place, knead everything for 20 seconds/speed setting 4. Remove the dough and knead it again by hand on a floured worktop.

  Roll the dough out to 2 cm thick and cut out circles using a small glass (4-cm diameter). Place on a baking sheet lined with greaseproof paper and bake for 15 minutes until the scones are golden brown. Insert a wooden skewer to see whether they are done, baking for longer if necessary.

  TIPS
  If you’d like a more Christmassy flavour, add 1 teaspoon of cinnamon. 
  You could serve the scones with honey, butter, jam or whipped cream.


SERVING_UNIT: slices
INSTRUCTION:
  Pour the morello cherries into a sieve and leave them to drain. Pre-heat the oven to 180 °C.

  To make the cake mixture, cut the soft butter into pieces and put them in the blender jug along with the sugar and vanilla sugar. With the measuring beaker in place, process for 2 minutes/speed setting 4. Add the flour, baking powder and eggs, and, with the measuring beaker in place, process for another 2 minutes/speed setting 4.

  Line a deep baking tray with greaseproof paper and pour two-thirds of the mixture into it. Add the cocoa powder to the remaining mixture in the blender jug and, with the measuring beaker in place, process for 45 seconds/speed setting 4. Spread the dark mixture over the light mixture and arrange the cherries on top of the dark mixture, placing them very close together and pressing them down gently. Bake the cake for 45 minutes. Insert a wooden skewer into the cake to see if it is done, baking for longer if necessary. Clean out the blender jug.

  After the baking time is up, leave the base to cool for 1 hour 30 minutes.

  To make the filling, mix the custard powder together with 6 tablespoons of milk at room temperature in a small bowl, and add the mixture and the rest of the room-temperature milk and sugar to the blender jug. With the measuring beaker in place, boil for 12 minutes/speed setting 2/90 °C. Decant the custard into a bowl that has just been rinsed with cold water and cover with clingfilm. Make sure that the clingfilm is surface of the custard, to prevent a skin from forming. Leave the custard in the refrigerator to cool for 1 hour.

  Insert the mixer attachment into the blender jug. Add the soft butter in small chunks to the blender jug and, with the measuring beaker in place, process for 2 minutes/speed setting 3. Remove the measuring beaker and adjust the appliance to 3 minutes/speed setting 3. Add the chilled custard to the butter through the filler opening, spoon by spoon. Remove the mixer attachment and spread the finished cream over the cooled based using a baker’s spatula. Chill the cake in the refrigerator for another 2 hours until the cream has set. Clean out the blender jug.

  To make the chocolate glaze, break the dark chocolate covering into pieces, put it into the blender jug together with the coconut fat, broken into 2 pieces, and, with the measuring beaker in place, melt for 8 minutes/speed setting 1/60 °C. Leave the glaze to cool down to 30 °C (keep an eye on the temperature display; it should take about 30 minutes), then spread it over the cream using a baker’s spatula. Put it back in the refrigerator for another 30 minutes, until the glaze has hardened. Cut the cake into 20 pieces and serve.

  TIPS
  If you wash the knife with hot water before cutting the cake, the glaze will not shatter.
  Instead of using shop-bought custard powder, you could of course make this yourself by following the Monsieur Cuisine recipe for ‘Vanilla custard’.


SERVING_UNIT: pieces
INSTRUCTION:
  Place the almonds, rolled oats, goji berries, dates, coconut oil, cocoa powder and salt in the blender jug and, with the measuring beaker in place, chop everything for 30 seconds/speed setting 6. Decant and, with slightly damp hands, shape the mixture into walnut-sized balls.

  Roll half of the balls in the desiccated coconut, and the other half in the chia seeds. Serve immediately or keep in the refrigerator.

  TIPS
  The balls will keep for around 1 week in a sealed box in the refrigerator.
  Alternatively, you could roll the energy balls in poppy seeds, ground almonds, cocoa powder or other seeds.


SERVING_UNIT: portions
INSTRUCTION:
  If you are using frozen strawberries, defrost them in a sieve first. Wash, trim and halve the fresh strawberries. Chill a large bowl or 8 individual dessert bowls in the refrigerator.

  To make the jelly, wash the mint, shake it dry, tear off the leaves and put them in the blender jug. Insert the measuring beaker and process for 8 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.

  Soak the gelatine according to the packet instructions. Squeeze the lemon and add the juice and the sugar to the mint. With the measuring beaker in place, process for 5 minutes/speed setting 1/70 °C. Squeeze out the gelatine, put it in the blender jug and, with the measuring beaker in place, dissolve for 1 minute/speed setting 2/50 °C. Add the strawberries and, with the measuring beaker in place, blend everything for 30 seconds/speed setting 8. Now decant the mixture into a large bowl or individual dessert bowls and leave in the refrigerator overnight to set. Clean out the blender jug.

  Next day, insert the mixer attachment. Slit the vanilla pod open lengthways and scrape out the pulp. Mix the cornflour together with 3 tablespoons of cold milk. Put the vanilla pulp, the remaining milk, sugar, egg and cornflour paste into the blender jug. With the measuring beaker in place, mix everything together for 8 seconds/speed setting 4, then, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.

  Decant the sauce into a bowl and leave to stand for at least 10 minutes before serving – this will allow it to thicken even more.

  Turn the jelly out of the bowl, pouring hot water over the upturned bowl if necessary in order to loosen it. Wash the sprig of mint, shake it dry and tear the leaves from the stalks. Serve the jelly with the vanilla sauce and garnish with mint leaves.

  TIP
  If you like, you could use other berries for the jelly, instead of strawberries.


SERVING_UNIT: portions
INSTRUCTION:
  Pour the Prosecco into ice cube moulds and freeze overnight.

  Next day, score crosses into the tops of the peaches, plunge them into boiling water and remove the skins. Halve and pit the peaches and cut them into rough chunks. Put them in the blender jug together with the brown sugar and mango nectar and, with the measuring beaker in place, blend for 20 seconds/speed setting 8. Decant and chill for 30 minutes in the refrigerator. Wash the mint, shake it dry and tear the leaves from their stems.

  Put the Prosecco ice cubes, peach purée and crushed ice into the blender jug and, with the measuring beaker in place, blend for 20 seconds/speed setting 10. Pour the frozen Bellini into glasses and garnish with mint leaves. Serve immediately.


SERVING_UNIT: glasses
INSTRUCTION:
  Put the almond milk, coconut milk, Bourbon vanilla sugar, coconut blossom sugar and matcha powder into the blender jug. Insert the mixer attachment and, with the measuring beaker in place, process everything for 15 seconds/speed setting 4, then heat for 3 minutes/speed setting 2/45 °C.

  Remove the mixer attachment and leave the mixture to cool for 10 minutes. Add the ice cubes and process everything for 20 seconds/speed setting 8.

  Decant the shake into glasses, spooning some foam onto the top of each, and serve the shake immediately with a straw.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the coriander, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Remove the chopped leaves and rinse out the blender jug.

  Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the pieces down the inside of the blender jug. Add the vegetable oil and, without the measuring beaker in place, sauté with the roast button/3 minutes/120 °C. Squeeze the lime and put it in the blender jug along with 1 litre of water and 1 teaspoon of salt.

  Wash and trim the mangetouts and peppers. Halve and deseed the peppers and remove the stalks. Cut the peppers into 1-cm pieces and put the pepper pieces and the mangetouts in the shallow steamer basket. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper.

  Wash the prawns, place them in the cooking pot and sprinkle with ½ teaspoon of salt.

  Insert the cooking pot into the blender jug, attach the deep steamer basket to the blender jug, close the lid and steam with the steamer button.

  Peel the ginger and chop it very finely. Briefly toast the sesame seeds in a dry coated pan.

  Once the cooking time is up, remove the steamer attachment and set it to one side, keeping the lid on. Remove the cooking pot containing the prawns. Empty and clean the blender jug.

  Drain the pineapple chunks in a sieve. Put the ketchup, white wine vinegar, chilli sauce, ginger, honey, soy sauce and cornflour into the blender jug, and, with the measuring beaker in place, process for 8 seconds/speed setting 4. Add the pineapple chunks and, with the measuring beaker in place, bring to a boil with the reverse button/5 minutes/speed setting 1/100 °C. Add the prawns and, with the measuring beaker in place, mix in with the reverse button/20 seconds/speed setting 1.

  Arrange the prawns in the sauce and the vegetables on places and garnish with the sesame seeds and coriander.

  TIP
  Basmati rice goes well with this dish.


SERVING_UNIT: portions
INSTRUCTION:
  Separate the eggs. Put the egg whites and salt into the blender jug and insert the mixer attachment. With the measuring beaker in place, beat until stiff for 2 minutes 30 seconds/speed setting 4. Remove the mixer attachment and decant the beaten egg whites.

  Wash the oranges in hot water and rub dry. Zest the oranges and squeeze out the juice.

  Put the orange zest, sugar and cubed butter into the blender jug and insert the mixer attachment. With the measuring beaker not in place, beat for 4 minutes/speed setting 4, gradually adding the egg yolks through the lid opening. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add 150 ml orange juice and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Add the egg whites, making sure that as little as possible touches the mixer attachment or the knife, then, with the measuring beaker in place, mix in for 20 seconds/speed setting 2. Remove the mixer attachment.

  Grease the baking moulds and fill them evenly with the pudding mixture. Tightly seal the moulds with cling film and place them in the deep steamer basket. Rinse out the blender jug, fill with 1 litre of water, close the steamer attachment and put it in place, then cook everything with the steamer button.

  Carefully remove the cling film from the moulds, leave to cool for 5 minutes, then place the star stencil over the moulds. Sprinkle with cinnamon sugar to create a star pattern and serve. The puddings are delicious served lukewarm or cold.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the shallot and garlic. Put both into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape the pieces down the inside of the blender jug.

  Add the olive oil and, the measuring beaker not inserted, sweat everything with the roast button/3 minutes/110 °C. Remove the lid and let the mixture cool for 10 minutes.

  Meanwhile, wash and peel the cucumbers and cut them in half lengthways. Scrape out the seeds by running a teaspoon down the halves and then cut them into rough pieces.

  Halve and stone the avocado, spoon the flesh out of the halves and put into the blender jug together with the lime juice.

  Wash the dill and shake it dry. Tear the needles from their stems and chop them finely.

  Add the cucumber pieces, two-thirds of the dill, vegetable stock and apple cider vinegar and, with the measuring beaker in place, blend everything until smooth for 20 seconds/speed setting 7. Season with Tabasco and salt until you have the right level of heat.

  Add the ice cubes and, with the measuring beaker in place, blend everything for 20 seconds/speed settings 4–8, increasing the speed gradually.

  Pour the soup into glasses or soup bowls, scatter over the rest of the dill and serve.

  TIP
  You could serve the soup with 200 g shredded smoked trout fillet or finely chopped smoked salmon on top.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the chicken breasts under running water and pat dry. Cut the chicken into 3-cm cubes and freeze for at least 2 hours.

  To make the dressing, put all of the ingredients into the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Decant and clean the blender jug thoroughly.

  To make the salad, trim and wash the lettuce, spin-dry and tear into bite-size pieces. Wash the cucumber, cut it in half lengthways and scrape out the seeds by running a teaspoon down each half. Wash and peel the carrots. Plane the cucumber and salad into fine slices using a mandoline. Put the vegetables and salad into a bowl.

  Cut the bread rolls into rough chunks. Wash the parsley, shake it dry and tear the leaves from the stalks. Place the bread and parsley in the blender jug and, with the measuring beaker in place, chop finely for 15 seconds/speed setting 10. Repeat the process if necessary. Decant the breadcrumbs.

  Place the frozen chicken in the blender jug and, with the measuring beaker in place, chop finely for 20 seconds/speed setting 8. Repeat the process if necessary.

  Add the breadcrumbs, eggs, 1 teaspoon of salt, ¼ teaspoon of pepper and the linseed and, with the measuring beaker in place, process with the reverse button/40 seconds/speed setting 4. If the mixture has not been blended evenly enough, stir through once with the spatula, and, with the measuring beaker in place, mix again with the reverse button/20 seconds/setting 4.

  Decant, form the mixture into small patties and fry in a little vegetable oil in a pan over a medium heat until golden brown. Drain the burgers on kitchen paper.

  Add the dressing and buckwheat to the salad and mix. Serve the chicken burgers with the salad.


SERVING_UNIT: pieces
INSTRUCTION:
  Wash and trim the aubergine and cut it into 5-mm slices. Sprinkle the slices with 1 teaspoon of salt and lay them on kitchen towel.

  Wash the parsley, shake it dry and tear the leaves from the stalks. Peel the garlic clove and put it into the blender jug together with the parsley leaves and drained capers. With the measuring beaker in place, process for 6 seconds/speed setting 8.

  Score crosses into the tomatoes, plunge them into boiling water, remove the skins, cut into quarters, deseed and put into the blender jug. With the measuring beaker in place, chop for 6 seconds/speed setting 4.

  Cut the bread into 1-cm cubes and add it to the other ingredients in the blender jug. Add 20 ml olive oil and 2 pinches of pepper, and, with the measuring beaker in place, process for 35 seconds/speed setting 4, until you have a dense mixture. Use the spatula to scrape the mixture down the inside of the blender jug and repeat the process if required. Season with salt and pepper and mix again with the reverse button/20 seconds/speed setting 1.

  Rinse the aubergine slices under running water, leave to drain and place them in the shallow steamer basket. Fill the blender jug with 1 litre of water, attach the deep steamer basket, insert the shallow steamer basket into it, and close the lid on the whole appliance. Cook the aubergine slices with the steamer button/10 minutes.

  Pre-heat the oven to 180 °C.

  Remove the aubergine slices from the steamer attachment and pat them dry between 2 layers of kitchen towel (be careful: they will be hot!). Spread the slices with the bread mixture, fold them in half and secure with a toothpick. Put the rest of the oil into a baking tin and place the aubergine rolls in it. Bake in the hot oven for 15 minutes, until golden brown.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry, tear off the leaves and put them in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Transfer the contents to another container.

  Peel and halve the shallots and put them into the blender jug. With the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug. Add the minced pork, 1 egg, tomato purée, mustard, ½ teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, mix for 1 minute/speed setting 2.

  Clean the cauliflower and remove the leaves. Cut out as much of the stalk as possible without the florets falling apart. Wash the cauliflower and pat it dry.

  Stuff the cauliflower with the minced pork mixture, as well as laying some of the mixture beneath it in the deep steamer basket. Wash and peel the potatoes and put them into the cooking pot.

  Put the warm vegetable stock into the blender jug, insert the cooking pot and sprinkle ½ teaspoon of salt over the potatoes. Attach the deep steamer basket, sprinkle ½ teaspoon of salt over the cauliflower, close the steamer attachment and cook everything with the steamer button.

  Check whether the cauliflower is cooked and cook for longer with the steamer button/10 minutes if necessary, interrupting the heating-up process so that the steaming process starts right away.

  After the cooking process is finished, keep the cauliflower and potatoes warm and pour the vegetable stock into a measuring beaker.

  Put the butter in pieces and the flour into the blender jug, ensuring that the flour does not land on the knife. With the measuring beaker in place, process everything for 3 minutes/speed setting 1/100 °C. Add the cream and reserved stock, ½ teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, mix for 5 seconds/speed setting 5. Then, without the measuring beaker in place, boil for 5 minutes/speed setting 1/120 °C. Place the egg yolks in the blender jug and, with the measuring beaker in place, process for 1 minute/speed setting 3.

  Arrange the cauliflower and potatoes on plates with the sauce and serve garnished with parsley.

  TIP
  If the cauliflower looks as though it might be about to fall apart, you can secure it with elastic bands or kitchen twine during the steaming process.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the lime in hot water and rub it dry. Grate off the zest and put it and the sugar into the blender jug. With the measuring beaker in place, process it to a powder for 20 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug.

  Add 200 ml hot water and, with the measuring beaker in place, bring to a boil for 5 minutes/speed setting 2/100 °C.

  Wash the basil, shake it dry and remove the leaves from the stalks. Place the basil leaves, lime juice, gin and tonic water in the blender jug and, with the measuring beaker in place, process for 30 seconds/speed setting 10.

  Line the baking tin with cling film and pour the sorbet mixture into it. Keep in the freezer for 8 hours.

  Remove the tin from the freezer, surround it with hot water for 10 seconds, then use the cling film to lift the sorbet out of the tin and transfer it to a chopping board. Remove the cling film and use a knife to cut the sorbet into cubes of approximately 4 x 4 cm. Place the cubes in the blender jug and, with the measuring beaker in place, blend for 10 seconds/speed setting 8.

  Serve the sorbet immediately.


SERVING_UNIT: glasses
INSTRUCTION:
  Wash the strawberries, set 2 handfuls of the nicer ones to one side and keep them in the refrigerator. Remove the stalks of the rest of the strawberries and halve any large ones.

  Wash the orange with hot water, rub it dry, zest half of the peel and squeeze out the juice.

  Put the sugar in the blender jug and, with the measuring beaker in place, process to a powder for 20 seconds/speed setting 10. Repeat the process if necessary.

  Add 100 ml warm water and, the measuring beaker not inserted, bring to a boil with the roast button/5 minutes/110 °C. Add the trimmed strawberries, orange zest and juice, and, without the measuring beaker in place, cook for 5 minutes/speed setting 1/100 °C.

  Add the aperitif and white wine, and, with the measuring beaker in place, blend everything for 30 seconds/speed settings 5–8, gradually increasing the speed. Use a funnel to decant the purée into a clean 1.5-l disposable bottle, leave to cool for 1 hour and then freeze for 5 hours (see Tip).

  Take the bottle out of the freezer 15 minutes before serving and let it start to thaw out.

  Meanwhile, dice the rest of the strawberries. Wash the basil and shake it dry. Tear off the leaves, putting a few nice ones aside. Gently hit the bottle against the edge of the worktop, then cut it in half. Transfer the mixture to the blender jug, crushing it roughly with the spatula, add the basil leaves and, with the measuring beaker in place, blend for 1 minute/speed setting 6.

  Arrange the granita in round-bellied glasses and top with the diced strawberries. Garnish with the rest of the basil and serve immediately.

  TIPS
  Alternatively, you could pour the mixture into ice cube moulds and freeze it, but you will need a lot of moulds to do so.
  When strawberries are not in season, you could use frozen fruit instead. Defrost and drain these in a sieve before using them in the recipe.


SERVING_UNIT: servings
INSTRUCTION:
  To make the herby soured cream, wash the herbs and shake them dry. Tear the leaves from their stems and put them into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6, then use the spatula to push the mixture down the inside of the blender jug.

  Wash the lemon in hot water and rub it dry. Zest the peel finely and put it into the blender jug. Add the soured cream, ½ teaspoon of salt and 1 pinch of pepper, and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Decant the herby soured cream and put it into the refrigerator, then rinse out the blender jug.

  To make the Bolognese sauce, peel the onion and garlic, and halve the onion. Peel and halve the carrot. Wash and trim the celery cut it into 4-cm pieces. Put the vegetables into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to push the mixture down the inside of the blender jug, and chop for another 7 seconds/speed setting 5. Using the spatula, push the mixture down the inside of the blender jug again, then add 1 tablespoon of olive oil and sauté with the roast button/4 minutes.

  Add 200 g minced meat and, the measuring beaker not inserted, brown it with the roast button. Decant the contents of the blender jug and put aside.

  Cut the bacon into large chunks, put it into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 9. Using the spatula, push the pieces down the inside of the blender jug, add 1 tablespoon of oil, and, the measuring beaker not inserted, sauté with the roast button/3 minutes.

  Add the rest of the minced meat and, the measuring beaker not inserted, brown it with the roast button. Pour in 200 ml warm stock and, without the measuring beaker in place, boil down with the roast button/10 minutes.

  Put the sugar, tomato purée, vegetable and minced meat mixture, chopped tomatoes and the rest of the warm stock into the blender jug, season with paprika, cinnamon, ¼ teaspoon of pepper and thyme, and, with the measuring beaker in place, mix everything with the reverse button/30 seconds/speed setting 2. Without the measuring beaker in place, simmer with the reverse button/30 minute/speed setting 1/95 °C.

  Meanwhile, wash the courgettes, rub them dry and slice them thinly lengthways using a mandoline. Pre-heat the oven to 200 °C.

  Season the Bolognese sauce with salt and ¼ teaspoon of pepper, then, with the measuring beaker in place, mix in once again with the reverse button/20 seconds/speed setting 1.

  Grease the oven dish and spoon alternate layers of Bolognese sauce, courgette and herby soured cream into it until everything is used up. Finish with a layer of sauce. Crumble the feta over the courgette lasagne and bake in the oven for 45 minutes.


SERVING_UNIT: pieces
INSTRUCTION:
  Put 250 ml lukewarm milk and the sugar into the blender jug, crumble in the yeast and, with the measuring beaker in place, warm everything for 3 minutes/speed setting 1/37 °C.

  Add the flour, 2 tablespoons of olive oil and 2 teaspoons of salt. With the measuring beaker in place, knead the ingredients with the knead button to form a dough. Transfer the dough to a bowl, cover with a clean tea towel and leave it to prove for 1 hour. Clean out the blender jug.

  Crumble the sheep’s cheese into the blender jug. Add the herb cream cheese, cumin, lemon zest, lemon juice and a pinch each of salt and pepper, and, with the measuring beaker in place, mix everything for 20 seconds/speed setting 4. Transfer the contents to another container.

  Heat the rest of the olive oil in a pan and fry the kebab meat together with the tomato purée over a high heat. Take the pan off the heat and leave the meat to cool down briefly, then tip the meat and the cooking juices into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Transfer to a bowl.

  Knead the dough briefly by hand on a floured worktop, roll it out into a large square (45 x 45 cm), then cut it into 25 squares (9 x 9 cm). Spread a dollop of the cream cheese mixture onto the middle of each square, spoon a little pile of kebab meat on top and press down lightly. Fold the 4 corners of the dough squares into the centre to cover the filling, close them up and roll them once more into round buns.

  Place the buns on a baking sheet lined with greaseproof paper so that the seams are on the bottom, cover them over again and leave them to prove for another 30 minutes.

  Pre-heat your fan oven to 200 °C. Whisk the egg with a fork, brush the rolls with it and then bake on the middle shelf of the hot oven for 25 minutes until golden brown.

  Take them out of the oven, leave to cool down a little and serve, ideally while still warm.

  TIP
  Serve any leftover feta cream cheese as a dip.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the shallots, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape the pieces down the inside of the blender jug. Add the oil, sugar and tomato purée and, the measuring beaker not inserted, sauté everything with the roast button/3 minutes/110 °C.

  Add the oregano, teriyaki sauce, lemon juice, onion powder, paprika, chilli powder and ¼ teaspoon of salt and, with the measuring beaker in place, process everything for 15 seconds/speed setting 6. Decant the marinade.

  Rinse the chicken legs under running water and pat them dry thoroughly, then spread the marinade all over the legs and arrange them in a shallow roasting tin. Marinate in the refrigerator for at least 2 hours.

  Heat up the indirect heat zone of a barbecue. Take the chicken legs out of the tin and grill them on the zone with direct medium heat for 10 minutes, turning occasionally. Transfer the chicken legs to the indirect heat zone and, with the lid on, grill for another 15 minutes until crispy and golden brown (see Tip), turning 2 or 3 times and basting with the marinade.

  Arrange the chicken legs or drumsticks on a large platter and serve immediately.

  TIPS
  A slice of French bread or roast potatoes go well with this dish.
  You can check whether the chicken is cooked by piercing it with a skewer – the juice should run clear.
  The chicken legs can also be cooked in the oven. To do this, put a pan in the oven to act as a drip tray and cook the chicken legs on a grill grate on the middle shelf in a pre-heated oven at 180 °C for 45 minutes, brushing occasionally with some of the spiced oil.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat your oven to 140 °C (fan).

  Put the shelled walnuts into the blender jug and, with the measuring beaker in place, chop roughly for 4 seconds/speed setting 5.

  Add both sorts of rolled oats, oat bran and linseed, and, with the measuring beaker in place, mix with the reverse button/15 seconds/speed setting 3. Remove and set them to one side.

  Pour the vegetable oil and maple syrup into the blender jug and, with the measuring beaker in place, heat for 4 minutes/speed setting 3/85 °C. Add the rolled oat mixture and, with the measuring beaker in place, mix with the reverse button/1 minute/speed setting 3.

  Transfer the granola to a baking sheet lined with greaseproof paper and toast in the oven for 30 minutes. Stir once halfway through.

  Leave the granola to cool on the baking sheet.

  TIPS
  If stored in an airtight container, the granola will keep for about 2 weeks. 
  You can tweak the granola to suit your taste, e.g. replacing walnuts with macadamias, using spelt flakes instead of rolled oats, or honey instead of maple syrup.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry, tear off the leaves and put them in the blender jug. Insert the measuring beaker and process for 8 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the cashew nuts and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Decant everything and rinse out the blender jug.

  Wash the chicken breasts under running water and pat dry. Pour the hot chicken stock into the blender jug, insert the cooking pot, place the chicken breasts in it and sprinkle with ½ teaspoon salt. With the measuring beaker in place, cook for 20 minutes/speed setting 1/120 °C.

  Meanwhile, wash, quarter and core the apple and cut the quarters into thin slices. Peel the cucumber and cut it into 1-cm dice. Wash and trim the celery and cut it into 0.5-cm-thick slices. Wash and trim the spring onions and cut them into thin rings. Wash and sort through the spinach, removing any thick stalks, and shake dry.

  Once the cooking time is up, take the cooking pot out of the blender jug and leave the meat to drain. Cut in into 1-cm-thick strips and leave to cool. Empty out the blender jug and rinse with cold water.

  To make the dressing, put the olive oil, white wine vinegar, mustard, lemon juice, honey, ½ teaspoon of salt and ¼ teaspoon of pepper into the blender jug and, with the measuring cup in place, mix for 1 minute/speed setting 4.

  Mix the cashew and parsley mixture, apple, cucumber, spring onions, celery, spinach and meat together in a bowl and pour over the dressing.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant and clean out the blender jug with a dry cloth.

  Break the rice cakes into rough pieces, put them into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 4. Repeat the process if necessary. Transfer the contents to another container.

  Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Wash the tomatoes, remove the stem ends and cut into quarters. Put the tomatoes into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Add the cold vegetable stock, tomato purée, paprika, vegetable oil, ½ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, process with the reverse button/30 seconds/setting 2. Add the rice cakes and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 2.

  Serve garnished with parsley.


SERVING_UNIT: piece
INSTRUCTION:
  Put the tomatoes into the blender jug and, with the measuring beaker in place, chop with the turbo button/8 seconds. Repeat the process if necessary. Decant the tomatoes.

  Pour 350 ml lukewarm water into the blender jug. Add the yeast in pieces, plus the sugar, and, with the measuring beaker in place, warm for 3 minutes/speed setting 1/37 °C.

  Put both types of flour, 1 teaspoon of salt, olive oil, tomato purée and the sundried tomatoes into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Dust a bowl with flour and transfer the sticky dough to it using the spatula. Cover with a damp tea towel and leave to rise in a warm place for 1 hour.

  Pre-heat the oven to 200 °C.

  Using the spatula, transfer the dough to a baking sheet lined with greaseproof paper. Shape the bread using the spatula, then bake it for 20 minutes. Check whether the bread is baked through, extending the baking time if necessary.

  Leave the bread to cool on a wire rack.

  TIPS
  For a more piquant version, add 1 teaspoon of sweet paprika. 
  You could also replace the wholemeal rye flour with spelt flour, for instance.


SERVING_UNIT: loaf
INSTRUCTION:
  Pre-heat the oven to 180 °C. Grease the tin with butter.

  Put the butter in chunks into the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 1/60 °C. Add the yoghurt, white wine vinegar, psyllium husks and eggs, and, with the measuring beaker in place, mix for 1 minute/speed setting 2.

  Sieve the almond flour, baking powder and 2 teaspoons of salt into the blender jug and, with the measuring beaker in place, process with the knead button/2 minutes until you have a smooth dough. Transfer the dough to the greased loaf tin, spread it smooth and bake it in the oven for 1 hour.

  TIP 
  Cream cheese or quark with jam make good toast toppings.


SERVING_UNIT: loaf
INSTRUCTION:
  Dust a bowl with flour and set it to one side.

  Put the room-temperature milk, sugar and 30 g soft butter into the blender jug, crumble in the yeast and, with the measuring beaker in place, warm everything for 5 minutes/speed setting 2/37 °C. Add the flour and ¼ teaspoon of salt and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Transfer the dough to the floured bowl and shape it with your hands. Cover with a damp tea towel and leave to rise in a warm place for 1 hour. Rinse out the blender jug.

  Put the rest of the butter in chunks into the blender jug and, with the measuring beaker in place, melt for 3 minutes/speed setting 2/75 °C. Transfer to a bowl.

  Put the brown sugar and cinnamon into a bowl and mix together. Brush a Bundt pan with soft butter and sprinkle with 2 tablespoons of the sugar and cinnamon mixture.

  After the dough has risen, turn it out onto a floured worktop and cut it into 6 pieces using a dough scraper. Cut each piece into another 6 pieces in turn, so that you end up with 36 pieces of dough in total. Roll each of the pieces into a ball. Roll each ball first in the melted butter and then in the sugar and cinnamon mixture, and gradually layer them up in the Bundt tin.

  Cover the pan with a damp tea towel and leave the dough to rise in a warm place for another hour.

  Pre-heat the oven to 180 °C and bake the bread for 35 minutes until golden brown. When it is lukewarm, turn it out onto a wire grille.

  Do not cut the bread before eating it, but rather tear the balls apart.

  INFO
  Monkey bread is very popular as a tear-and-share bread, and is always made of yeast dough. This sweet version is closer to a cake, while savoury versions are often served at barbecues or party buffets, or as a snack.


SERVING_UNIT: slices
INSTRUCTION:
  Put the crackers into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Repeat this step if necessary, until the crackers are finely chopped. Transfer the contents to another container.

  Put 35 g butter in small chunks into the blender jug and, the measuring beaker not inserted, melt for 2 minutes/speed setting 1/80 °C. Meanwhile, grease the tin with the rest of the butter.

  Add the crackers to the butter in the blender jug and, with the measuring beaker in place, process for 5 seconds/speed setting 2. Transfer the mixture to the tin and press it into the base evenly so that the floor of the tin is completely covered. Put the tin in the refrigerator and clean out the blender jug

  Peel the garlic clove and put it into the blender jug. Wash the rocket, pat it dry and sort through it, removing the stalks. Put a few nice leaves aside to use later for garnishing, and put the rest in the blender jug along with the pine nuts, the roughly chopped Parmesan, olive oil, 1 teaspoon of salt and ½ teaspoon of pepper. With the measuring beaker in place, chop everything finely for 20 seconds/speed setting 6 to make a pesto.

  Using the spatula, scrape the mixture down the inside of the blender jug. Add the double cream cheese, curd cheese and eggs, and, with the measuring beaker in place, process for 45 seconds/speed setting 5.

  Pour the cream cheese mixture onto the cracker base in the tin and spread it smooth. Cover the tin with cling film and seal tightly with a rubber band. Rinse out the blender jug.

  Pour 1.5 l hot water into the blender jug, place 2 forks in the deep steamer basket and rest the baking tin on top of them, so that it is in the middle. Attach the deep steamer basket to the blender jug, close the lid and cook the cheesecake with the steamer button/1 hour. Continue cooking with the steamer button/20 minutes, thus interrupting the pre-heating process.

  Once the cooking time is up, leave the tin to cool and then chill it in the refrigerator for at least 2 hours. Serve garnished with rocket.

  TIP
  If you prefer, you could use parsley instead of rocket in this cheesecake.


SERVING_UNIT: jars
INSTRUCTION:
  Leave the raspberries to thaw out in a sieve, then put them into the blender jug. With the measuring beaker in place, blend for 15 seconds/speed setting 6. Push the raspberry purée through a fine-mesh sieve into a bowl, so that the seeds are left behind. Now pour the raspberry purée back into the blender jug.

  Cut the vanilla pod open lengthways, scrape out the seeds and put the seeds and 250 g jam sugar into the blender jug. With the measuring beaker in place, boil for 15 minutes/speed setting 2/110 °C. Carry out a set test and extend the boiling time if necessary.

  Pour the raspberry jam into sterile jars up to the halfway mark, and clean the blender jug. Put the jars in the refrigerator for 30 minutes, until the surface has set well.

  Peel the mangoes, remove the flesh from the stone and cut it into rough chunks. Put 400 g mango flesh and the passion fruit juice into the blender jug and, with the measuring beaker in place, blend to a purée for 30 seconds/speed settings 5–8, increasing the speed gradually. Using the spatula, scrape the mixture down the inside of the blender jug.

  Add the rest of the jam sugar and, with the measuring beaker in place, boil for 15 minutes/speed setting 2/110 °C. With the measuring beaker in place, blend the mango jam again if you wish for 15 seconds/speed setting 8. Carry out a jam test and extend the boiling time if necessary.

  Carefully pour the mango jam onto the raspberry jam and put the lid on immediately.

  TIPS
  If stored in a dark, cool place, the jam should keep for at least 3 months.

  SET TEST
  Pour 1 teaspoon of the hot jam onto a cold plate and tip it slightly. If the mixture runs down it quickly, boil the jam for another minute, then carry out the jam test again. If the mixture sets after a short time, the jam has passed the test.


SERVING_UNIT: servings
INSTRUCTION:
  Put the sugar in the blender jug and, with the measuring beaker in place, process for 25 seconds/speed setting 10 until you have a fine powder. Decant and put aside.

  Leave the raspberries to thaw out in a sieve, then put them into the blender jug. With the measuring beaker in place, blend for 15 seconds/speed setting 6. Push the raspberry purée through a fine-mesh sieve into a bowl, so that the seeds are left behind. Rinse out the blender jug.

  Soak the gelatine in cold water for 5 minutes. Cut open the vanilla pod lengthways, scrape out the pulp, add the vanilla pulp and half of the powdered sugar to the raspberries and mix well.

  Put 2 tablespoons of Amaretto into the blender jug and, with the measuring beaker in place, warm for 30 minutes/speed setting 1/60 °C. Add the squeezed-out gelatine and, with the measuring beaker in place, process for 25 seconds/speed setting 3 until the gelatine is completely dissolved. If necessary, stir the gelatine once with the spatula and, with the measuring beaker in place, process the mixture again for 25 seconds/speed setting 3.

  Next switch to 1 minute/speed setting 3 and spoon the raspberry purée through the filler opening in the lid, onto the moving knife. Decant the raspberry mixture, clean the blender jug and rinse it out with cold water.

  Put the rest of the powdered sugar, low-fat curd cheese, mascarpone and cream into the blender jug and, with the measuring beaker in place, process for 25 seconds/speed setting 4.

  Arrange 6 sponge fingers in the oven dish and drizzle them with 3 tablespoons Amaretto. Spread half of the curd cheese mixture over the biscuits, then pour half of the raspberry mixture over the top. Repeat the process and then finish by sprinkling the grated white chocolate over the tiramisu. Keep the tiramisu in the refrigerator until it is served.

  TIP
  You could also make this tiramisu with other kinds of fruit, such as strawberries, blueberries or mango.


SERVING_UNIT: bottle
INSTRUCTION:
  Wash the unpeeled ginger in hot water, pat it dry, cut it into rough chunks, put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug.

  Wash the lemons with hot water, rub them dry, remove 2-cm-wide strips of peel using a peeler, and squeeze out the juice. Put the lemon peel, juice, sugar and 1 litre of warm water into the blender jug. Without the measuring beaker in place, boil for 30 minutes/speed setting 1/100 °C. Put the cooking pot on the lid as a splash guard. Leave the syrup to cool.

  Once it is cool, strain the syrup through a sieve, reserving the liquid. Decant it into sterile bottles and store in the refrigerator.

  TIPS
  The syrup is delicious diluted with hot or cold water, tea or sparkling wine. 
  It will keep in the refrigerator for 2 weeks,
  If you wish, you could wash sprigs of rosemary, pat them dry and place one in each syrup bottle to add a hint of rosemary. 
  If you have a cold, replace the sugar with honey, adding it after the boiling stage.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry and tear the leaves from the stalks. Place the leaves in the blender jug and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 6. Decant and rinse out the blender jug.

  Wash and peel the carrots and cut them into chunks. Trim and wash the celery and cut it into rough pieces. Peel the onions and cut into quarters. Peel the garlic cloves and put them into the blender jug together with the rest of the vegetables. With the measuring beaker in place, chop roughly for 10 seconds/speed setting 5.

  Using the spatula, scrape the mixture down the inside of the blender jug, add the olive oil and, without the measuring beaker in place, sauté with the roast button.

  Add the flour and tomato purée and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. Wash the lamb, pat it dry and cut it into bite-size pieces. Put the stout and lamb into the blender jug and, with the measuring beaker in place, cook with the reverse button/15 minutes/ speed setting 2/100 °C.

  Peel and wash the potatoes, cut them in halves or quarters, depending on size, and arrange them in the shallow steamer basket. Put the sugar beet molasses, 1 teaspoon of salt and 3 pinches of pepper into the blender jug, attach the steamer attachment, close the lid and cook until done with the reverse button/35 minutes/speed setting 1/110 °C.

  Arrange the stew and potatoes on plates with the sauce and serve garnished with parsley.

  TIP
  If no children are sharing the meal, you could use malt beer and beef stock instead of stout.


SERVING_UNIT: pieces
INSTRUCTION:
  Put 6 tablespoons of blueberry nectar drink into a bowl, stir in the gelatine and leave to infuse for 5 minutes.

  Meanwhile, put the rest of the juice into the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/60 °C. Add the gelatine and jelly powder and, with the measuring beaker in place, dissolve for 1 minute/speed setting 2/60 °C.  If the gelatine has not fully dissolved, use the spatula to stir it up once from the bottom of the blender jug, then, with the measuring beaker in place, stir again for 30 seconds/speed setting 3.

  Add the yoghurt and syrup and, with the measuring beaker in place, mix for 10 seconds/speed setting 4. Then pour into a silicon mould or a shallow baking tin lined with cling film and chill in the refrigerator overnight.

  The next day, turn the mixture out of the mould, or, if you are using a shallow baking tin, turn out the mixture, pull off the cling film and cut into 30 pieces.

  TIPS
  The yoghurt gums will keep for 1 week in a sealed box in the fridge.
  You can also make different-flavoured yoghurt gums (e.g. multivitamin, strawberry, cherry).


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the shallot and put it into the blender jug. Insert the measuring beaker and chop finely using the turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug.

  Cut the cooked and dry-cured ham into rough pieces and place them in the blender jug. With the measuring beaker in place, chop finely for 15 seconds/speed setting 8. Repeat the process if necessary.

  Add the cream cheese, paprika and pepper, and, with the measuring beaker in place, mix for 30 seconds/speed setting 6. Repeat the process if necessary.

  Decant the pâté into a sealable container and store it in the refrigerator.

  TIP
  If stored well chilled and sealed, the pâté will keep for 3 days.


SERVING_UNIT: portions
INSTRUCTION:
  Rinse the cod under running water, pat it dry and cut it into 4 pieces. Grease the shallow steamer basket with 1 teaspoon of oil and place the fish in it.

  Put the pecorino in rough chunks into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Transfer the contents to another container.

  Wash the broccoli and cauliflower and divide them into small florets – you will need 300 g of each. Put the broccoli florets into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 5. Do the same with the cauliflower florets. Arrange the chopped florets in the deep steamer basket and sprinkle them with ½ teaspoon of salt. Insert the shallow steamer basket containing the fish and close the lid.

  Pour the hot vegetable stock into the blender jug, attach the steamer attachment, including the shallow steamer basket, and cook everything with the steamer button/15 minutes.

  Meanwhile, toast the flaked almonds in a dry, coated pan over a medium heat until golden brown. Wash the chives, shake them dry and cut them into short lengths. Wash the lime with hot water, rub it dry, zest half of the peel and squeeze out the juice.

  In a small bowl, mix the soured cream with half of the chives until smooth, then add a few drops of lime juice and a pinch each of nutmeg, salt and pepper to taste.

  Remove the steamer attachment. Season each piece of cod with 2 pinches of salt and 1 pinch of pepper and set to one side in the shallow steamer basket, with the lid still on. Empty the blender jug, put the broccoli and cauliflower mixture into the blender jug and, with the measuring beaker in place, mix with the pecorino, the rest of the lime juice, and the lime zest with the reverse button/20 seconds/speed setting 2. Season with nutmeg, salt and pepper, and, with the measuring beaker in place, mix together with the reverse button/10 seconds/speed setting 2.

  Arrange the broccoli and cauliflower couscous on plates, lay the cod on top, garmish with a dollop of soured cream and the rest of the chopped chives, and sprinkle the flaked almonds over the top.


SERVING_UNIT: portions
INSTRUCTION:
  Sort through the raspberries, then wash and pat them dry.

  Break the chocolate into pieces, put them into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Transfer to a bowl.

  Put the quark, cream, maple syrup, Bourbon vanilla sugar and lemon juice into the blender jug and, with the measuring beaker in place, mix until smooth for 1 minute/speed setting 4. Add three-quarters of the chocolate and, with the measuring beaker in place, process everything again with the reverse button/10 seconds/speed setting 3.

  Spoon the quark into small bowls or plates, arrange the raspberries on top and serve sprinkled with the rest of the chocolate.

  TIP
  The quark also tastes good with other fruit, such as nectarines, cherries or strawberries.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 160 °C (fan). Halve and deseed the peppers, wash them inside and out, and remove the stems. Cut into bite-size pieces.

  Wash the parsley and shake dry. Remove the leaves from the stalks and put the leaves in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant into a bowl.

  Peel and quarter the onions and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.

  Add the olive oil and, the measuring beaker not inserted, sweat the chopped onions with the roast button/4 minutes/110 °C. Add the tomato purée, sugar, flour, chopped peppers, tomatoes, vegetable stock, herbs, paprika powder, 1 teaspoon of salt and ½ teaspoon of pepper, and, with the measuring beaker in place, cook with the reverse button /15 minutes/speed setting 1/100 °C.

  In the meantime, heat the clarified butter in an ovenproof frying pan and sear both sides of the steaks over a fierce heat for 1 minute, then finish cooking in a hot oven for 8 minutes (medium – see tip).

  Take the meat out of the oven, cover loosely with aluminium foil and let it rest for 5 minutes.

  Add the soured cream, two-thirds of the parsley and the lemon zest to the sauce, and, with the measuring beaker in place, stir everything with the reverse button/30 seconds/speed setting 3. Season with 1 dash of lemon juice, salt and pepper, and stir again with the reverse button/10 seconds/speed setting 3.

  Cut the steaks up into strips and arrange on plates with the sauce.

  TIPS
  Serve with tagliatelle or rice.
  Increase the cooking time in the oven to 12 minutes if you prefer the meat to be cooked right through.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and trim the courgette and aubergine and cut it into 1.5-cm dice. Wash the cod fillets under running water and pat dry. Peel, wash and quarter the potatoes.

  Put 1 litre of water in the blender jug, insert the cooking pot and put the potatoes into it.

  Attach the deep steamer basket, put the cubed aubergine and courgette into it and season with ½ teaspoon of salt and ¼ teaspoon of pepper.

  Line the shallow steamer basket with greaseproof paper. Make sure that the side slits remain uncovered so that the steam can circulate properly. Lay the cod fillets in the shallow steamer basket and season with ½ teaspoon of salt, ¼ teaspoon of pepper and the lemon juice. Insert the shallow steamer basket into the deep steamer basket, close the lid and cook everything with the steamer button.

  Once the cooking time is up, remove the steamer attachment and set it to one side, still closed. Take out the cooking pot and empty out the blender jug.

  Put the milk at room temperature and 40 g butter into the blender jug, and, with the measuring beaker in place, heat for 1 minute/speed setting 1/120 °C. Add the potatoes and season with 1 teaspoon of salt, ¼ teaspoon of pepper and 1 pinch of nutmeg. With the measuring beaker in place, blend for 30 seconds/speed settings 3–5, increasing the speed gradually. Decant the mashed potatoes, keep them warm, and clean the blender jug.

  Peel and halve the shallots. Put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds, then use the spatula to scrape down the inside of the blender jug. Put the rest of the butter into the blender jug and, the measuring beaker not inserted, sauté the shallots with the roast button/2 minutes/120 °C. Add the tomatoes, thyme, ½ teaspoon of salt, ¼ teaspoon of pepper and the cooked vegetables, and, with the measuring beaker in place, heat with the reverse button/5 minutes/speed setting 1/120 °C.

  Serve the cod fillets with the mashed potatoes and vegetables.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the onion, peel the garlic cloves, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the pieces down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/2 minutes/120 °C.

  Wash and sort through the fresh spinach, removing any thick stems, then pat it dry. Chop the spinach roughly, put it into the blender jug and, the measuring beaker not inserted, wilt with the reverse button/3 minutes/speed setting 1/120 °C. Use the spatula to scrape down the inside of the blender jug and repeat the process if required.

  Add the Gorgonzola in rough pieces, cream, warm stock, chilli flakes, lemon juice, ½ teaspoon of salt and ¼ teaspoon of pepper, and, with the measuring beaker in place, mix with the reverse button/2 minutes/speed setting 1/100 °C.

  Put the gnocchi into the blender jug and, the measuring beaker not inserted, simmer with the reverse button/10 minutes/speed setting 1/120 °C.

  Season the gnocchi with salt and pepper and mix with the reverse button/15 seconds/speed setting 1. Serve garnished with the crumbled walnuts.


SERVING_UNIT: slices
INSTRUCTION:
  Put the sugar in the blender jug and process to a powder for 20 seconds/speed setting 10. Repeat the process if necessary, then decant the powdered sugar.

  Break the dark couverture chocolate and coconut oil into rough pieces, put them into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug and, with the measuring beaker in place, melt for 6 minutes/speed setting 1/55 °C. If everything is not completely melted yet, push the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 1/55 °C. Decant and clean out the blender jug.

  Insert the mixer attachment into the blender jug. Put the eggs, powdered sugar, vanilla extract, a pinch of salt, cocoa powder and milk into the blender jug and, with the measuring beaker in place, mix for 3 minutes/speed setting 4. Remove the measuring beaker, switch the machine to 2 minutes/speed setting 3 and slowly pour the chocolate and coconut oil mixture in through the lid opening.

  Line a loaf tin with greaseproof paper. Brush the base and sides with the chocolate mixture. Now cover the case of the tin with a layer of shortbread biscuits. Cut the biscuits to size, so that there are no big gaps. Pour a little of the chocolate mixture over the biscuits to cover them. Now add alternating layers of the shortbread and chocolate mixture. After the sixth set of layers, pour the rest of the chocolate mixture slowly over the biscuits so that the biscuit layer is completely covered.

  Chill in the refrigerator for at least 3 hours, until the chocolate has completely hardened, then turn it out of the tin and carefully peel off the greaseproof paper.

  TIP
  If you like, you could also decorate the cake with gummi bears, chocolate buttons, mini marshmallows or colourful sugar pearls. To do this, simply ‘glue’ the sweet decorations to the cake with a little melted chocolate or couverture chocolate. This is bound to be a hit at any children’s birthday party!


SERVING_UNIT: portions
INSTRUCTION:
  Put the Parmesan in pieces into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 10. Transfer the contents to another container.

  Wash the parsley, pat it dry, tear off the leaves and put them in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6, then decant and rinse out the blender jug.

  Peel the garlic cloves. Halve, deseed and wash the chilli, cut it into rough pieces and put it into the blender jug along with the garlic. With the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the pieces down the inside of the blender jug. Add 1 tablespoon of olive oil and, the measuring beaker not inserted, sauté with the roast button/2 minutes/120 °C.

  Add 850 ml hot water and 1 teaspoon of salt, and, with the measuring beaker in place, bring to a boil for 5 minutes/speed setting 1/100 °C. Add the spaghetti through the lid opening of the blender jug and, the measuring beaker not inserted, boil until cooked with the reverse button/time according to packet instructions + 3 minutes/speed setting 1/100 °C.

  Add the rest of the olive oil, 1 teaspoon of salt and ½ teaspoon of pepper, and, with the measuring beaker in place, mix in with the reverse button/20 seconds/speed setting 1. Serve the spaghetti sprinkled with parsley and Parmesan.

  TIPS
  For a tangier taste, you could add capers or anchovies along with the garlic and chilli. 
  Prawns also go well with this dish.


SERVING_UNIT: servings
INSTRUCTION:
  Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds.

  Peel the carrot and cut it into 3-cm-long pieces. Wash and trim the celery, cut it into 4-cm-long pieces and add to the blender jug along with the carrot. With the measuring beaker in place, chop for 8 seconds/speed setting 5, then use the spatula to push the mixture down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/5 minutes/120 °C.

  Put the flour beside the knife in the blender jug and, with the measuring beaker in place, mix it in with the reverse button/15 seconds/speed setting 3. Add both sorts of minced meat, the tomato purée, 1 teaspoon of salt and ½ teaspoon of pepper, and, the measuring beaker not inserted, brown with the roast button.

  Put the warm vegetable stock, thyme and rosemary into the blender jug and, with the measuring beaker in place, cook everything with the reverse button/20 minutes/speed setting 1/120 °C. Transfer the meat mixture to an oven dish and clean the blender jug.

  Peel the potatoes, cut them into 2-cm-thick slices and lay them in the cooking pot. Pour 500 ml warm water into the blender jug, insert the cooking pot and, with the measuring beaker in place, cook for 20 minutes/speed setting 1/120 °C. Once the cooking time is up, lift out the cooking pot and empty out the blender jug.

  Pre-heat the oven to 200 °C. Put the milk, Cheddar and butter in chunks into the blender jug and, with the measuring beaker in place, warm for 2 minutes/speed setting 1/120 °C. Put the potatoes, nutmeg, 1 teaspoon salt and ½ teaspoon of pepper into the blender jug and, with the measuring beaker in place, blend for 30 seconds/speed settings 3–5, gradually increasing the speed.

  Spread the potato mash over the meat mixture and bake the pie in the oven for 30 minutes.

  TIP
  Broccoli or peas go well with shepherd’s pie.


SERVING_UNIT: portions
INSTRUCTION:
  Remove and discard the outer leaves of the cabbage. Wash and dry the head of cabbage, then cut it in half. Remove the hard stalk and cut each cabbage half into 4 pieces. Put the pieces into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 6. Use the spatula to push down any larger pieces at the top, then, with the measuring beaker in place, chop everything again for 15 seconds/speed setting 6. Decant the cabbage into the deep steamer basket and close the lid. Rinse out the blender jug.

  Peel, wash and quarter the potatoes and put them into the cooking pot. Pour 1 litre of warm vegetable stock in the blender jug, insert the cooking pot and attach the steamer attachment to the blender jug. Cook everything with the steamer button/30 minutes.

  Next, remove the steamer attachment and set it to one side, with the lid still on. Remove the cooking pot and empty out the blender jug, reserving the cooking liquid. Measure out 200 ml of the reserved liquid (filling it up to the required level with water if necessary).

  Put the potatoes, 100 ml of the cooking liquid – putting the rest to one side – and 50 g butter, the lemon zest, nutmeg and 1 pinch each of salt and pepper into the blender jug. With the measuring beaker in place, chop everything for 15 seconds/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug and repeat the process if required. The mashed potatoes may still be a little chunky. Season everything again with salt and pepper and, with the measuring beaker in place, mix with the reverse button/10 seconds/speed setting 2. Decant the potatoes, cover and keep warm. Clean out the blender jug.

  Peel and halve the shallots, put them into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Put the bacon lardons and the rest of the butter into the blender jug. Without the measuring beaker in place, sauté with the roast button/3 minutes. Mix the rest of the cooking liquid from the potatoes with the cornflour to form a smooth paste, then add to the blender jug along with the cream, soft cheese and 2 pinches of nutmeg. With the measuring beaker in place, mix with the reverse button/5 minutes/speed setting 3, then, the measuring beaker not inserted, cook with the reverse button/5 minutes/speed setting 1/100 °C.

  Meanwhile, wash the thyme and strip the needles from the stalks. Heat the cooking oil in a pan and fry the minced meat with the thyme until it is crumbly. Season with salt and pepper, then fold in the cabbage.

  Season the sauce in the blender jug again with nutmeg, salt and pepper, and, with the measuring beaker in place, mix with the reverse button/10 seconds/speed setting 2.

  Arrange the mashed potatoes on plates, spoon the minced meat and cabbage mixture over the top, drizzle with the bacon sauce and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Pour the room-temperature milk into the blender jug and, with the measuring beaker in place, heat for 13 minutes/speed setting 1/100 °C. Squeeze the lemons. Pour the lemon juice into the blender jug and, with the measuring beaker in place, cook with the reverse button/6 minutes/speed setting 1.

  Line a large sieve with a clean tea towel or muslin cloth and suspend it over a large bowl. Carefully shake the cheese mixture out of the blender jug into the lined sieve. Leave to drain for 20 minutes. Carefully squeeze out any remaining liquid. Clean out the blender jug.

  Put the cheese mixture into the blender jug, add 2 teaspoons of salt and the crème fraîche, and, with the measuring beaker in place, mix together for 30 seconds/speed setting 3.

  VARIATIONS
  1) With sundried tomatoes and olives 
  ½ bunch of parsley
  50 g sundried tomatoes
  50 g pitted olives (green or black)
  ½ tsp pepper
  Wash the parsley, shake it dry and tear the leaves from their stalks. After cleaning the blender jug, put the parsley into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Add the chopped sundried tomatoes and olives, and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape everything down the inside of the blender jug. 
  Put the cheese mixture, ½ teaspoon of pepper, 2 teaspoons of salt and 50 g crème fraîche into the blender jug, and, with the measuring beaker in place, mix together for 30 seconds/speed setting 3.

  2) With red pepper and chives
  1 red pepper (150 g)
  ½ bunch of chives
  2 tsp ajvar
  ½ tsp pepper
  After cleaning the blender jug, cut the pepper into quarters, remove the seeds and stalk, and wash it inside and out. Put the pepper into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. 
  Wash the chives, shake them dry and cut them into short lengths. Put the cheese mixture, chives, ajvar, 2 teaspoons of salt and 50 g crème fraîche into the blender jug, and, with the measuring beaker in place, mix together for 30 seconds/speed setting 3.

  3) With rocket and walnuts
  20 g shelled walnuts
  1 red onion (80 g)
  1 handful of rocket leaves (15 g)
  ½ tsp pepper
  After cleaning the blender jug, toast the shelled walnuts in a dry pan. 
  Peel and halve the onion, put it into the blender jug and, with the measuring beaker in place, chop with the turbo button. Use the spatula to scrape the mixture down the inside of the blender jug. 
  Wash the rocket, shake it dry and sort through it, removing any thick stalks. Put the rocket and shelled walnuts into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug again. 
  Put the cheese mixture, pepper, 2 teaspoons of salt and 50 g crème fraîche into the blender jug, and, with the measuring beaker in place, mix together for 30 seconds/speed setting 3.

  TIPS 
  You can drink the whey from the drained cheese on its own or mixed with fruit juice. 
  If you do not have a large sieve or suitable bowl, you can first decant the cheese mixture from the blender jug, clean out the jug, and then insert the cooking pot, lined with a cloth.
  Keep the cream cheese in a sealable container in the fridge and use within 3 days.


SERVING_UNIT: portions
INSTRUCTION:
  To make the sauce, first drain the tomatoes. Peel and halve the shallots. Put the shallots and tomatoes into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/3 seconds. Use the spatula to scrape the pieces down the inside of the blender jug and then repeat the process if necessary.

  Put the olive oil into the blender jug and, the measuring beaker not inserted, sauté the tomatoes for 5 minutes/speed setting 2/100 °C. Add the flour around the knife and, with the measuring beaker in place, process for 10 seconds/speed setting 3. Pour in the cream and season with 2 pinches of salt and 1 pinch of pepper. The measuring beaker not inserted, boil for 2 minutes/speed setting 1/100 °C. Decant and keep warm. Rinse out the blender jug.

  Peel, wash and halve or quarter the potatoes, depending on their size. Peel and wash the turnip and cut it into large chunks. Put the potatoes and turnip into the blender jug and add 1 litre of hot water and 1 teaspoon of salt.

  Cut the pork fillet in half, season with 2 pinches each of salt and pepper, and spread with the mustard.

  Line the deep steamer basket with greaseproof paper, making sure that the slits at the sides remain uncovered. Place the pork fillet in the deep steamer basket and attach it to the blender jug. Close the lid and cook with the reverse button/35 minutes/speed setting 1/120 °C. Check whether the meat is cooked and extend the cooking time if necessary.

  Remove the steamer attachment and put it to one side, with the lid still on. Drain the vegetables through a sieve and tip them back into the blender jug. Add the milk, butter, parsley and apple cider vinegar, and mix for 40 seconds/speed setting 2. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and then repeat the process. Season the mash with salt and pepper and mix everything together for 20 seconds/speed setting 2.

  Slice the pork fillet and serve with the turnip mash and sauce.

  TIP
  If you’d like an even smoother mash, simply blend it, with the measuring beaker in place, for another 20 seconds/speed setting 5.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the bananas and cut them into small pieces. Freeze them for at least 8 hours, ideally on a tray lined with greaseproof paper, so that the pieces do not stick together.

  Cut the avocado in half, remove the stone, cut half of the flesh into pieces and put it into the blender jug. You can use the rest of the avocado for something else.

  Add the frozen banana, cocoa powder and agave syrup, and, with the measuring beaker in place, blend for 30 seconds/speed setting 8. Use the spatula to push the mixture down the inside of the blender jug, then, with the measuring beaker in place, blend for 15 seconds/speed setting 8.

  Serve the nice-cream immediately.

  TIP
  As an alternative, simply replace one banana (150 g) with the same quantity of another fruit, e.g. frozen raspberries or strawberries.


SERVING_UNIT: bottles
INSTRUCTION:
  Wash the 3 untreated lemons with hot water and rub them dry. Using a grater, remove the peel in thin strips, making sure that you do not remove too much white pith. Put the peel in the blender jug. Add the sugar and 140 ml hot water and, with the measuring beaker in place, bring to a boil for 12 minutes/speed setting 2/100 °C. Remove the blender jug from the main appliance and leave the lemon liquid to cool down to room temperature for 1 hour.

  Squeeze all of the lemons to get 200 ml juice. Pour the juice and gin into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.

  Strain the limoncello through a fine-mesh sieve and decant into clean, sterile bottles. Close tightly and keep in the refrigerator ready to serve.

  TIP
  The limoncello will keep for 1 year if stored in a cool, dark place.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the coriander, shake it dry and tear the leaves from the stalks. Place in the blender jug and, with the measuring beaker in place, process for 6 seconds/speed setting 8. Remove the chopped leaves and rinse out the blender jug.

  Trim and wash the cherry tomatoes and mangetouts. Halve the cherry tomatoes and slice the mangetouts into diamond shapes. Peel the carrots and cut them diagonally into 3-mm-thick slices. Place the peanuts in the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 8. Decant and clean out the blender jug with a dry cloth.

  Put the coconut oil, tom kha paste and carrots into the blender jug and, the measuring beaker not inserted, sweat the mixture with the roast button/4 minutes/110 °C. Add the coconut milk and chicken stock and, with the measuring beaker in place, warm with the reverse button/5 minutes/speed setting 1/100 °C.

  Add the straight-to-wok noodles, mangetouts and cherry tomatoes. Without the measuring beaker in place, cook everything with the reverse button/6 minutes/speed setting 1/100 °C.

  Arrange the straight-to-wok noodles and vegetables in bowls or deep-rimmed plates and serve sprinkled with the peanuts and coriander leaves.

  TIP
  Provide soy sauce for individuals to season the dish to taste.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 180 °C. Grease the springform tin and sprinkle it lightly with breadcrumbs.

  Insert the mixer attachment into the blender jug. Put the cold cream into the blender jug and, the measuring beaker not inserted, beat it until it forms stiff peaks for 3 minutes/speed setting 4, keeping a constant eye on it. Spoon out the cream and put it in a cool place. Rinse out the blender jug.

  Add 80 g sugar, the vanilla sugar, the butter in pieces and the eggs to the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 3. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the flour, baking powder and cocoa powder, and, with the measuring beaker in place, mix for 1 minute/speed setting 3.

  Tip the mixture into the springform tin and bake for 20 minutes. Insert a wooden skewer to see whether it is done, baking for longer if necessary.

  Take the cake out, leave it to cool for 10 minutes in the tin, then prise it away from the edge, open out the tin, lift out the cake and leave it to cool down completely on a wire grille.

  Now place the cake base on a cake plate and lay a cake ring around it. Pierce the baked cake base several times with a wooden skewer and drizzle 3 tablespoons of cherry juice over it. Clean out the blender jug.

  Soak 8 gelatine leaves in plenty of cold water for 10 minutes, then squeeze them out and put them into the blender jug. The measuring beaker in place, warm the gelatine for 2 minutes/speed setting 2/37 °C. Open the lid of the blender jug, use the spatula to scrape the gelatine off the bottom, and leave to cool for 5 minutes. Close the lid again and, the measuring beaker not inserted, switch the machine to 5 minutes/speed setting 2. Slowly spoon in the quark, the remaining sugar and the lemon juice through the lid opening.

  Put the cream in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3. Tip the cream onto the cake base, spread it smooth and chill in the refrigerator for 30 minutes. Clean out the blender jug thoroughly.

  Meanwhile, soak the remaining gelatine leaves in plenty of cold water for 10 minutes.

  Put the cherry compote into the blender jug and, the measuring beaker not inserted, warm for 2 minutes/speed setting 2/80 °C. Check that the contents of the pot have reached 80 °C, extending the time if necessary. Watch out: do not let the compote come to a boil!

  Squeeze out the gelatine and add it through the lid opening, then, the measuring beaker not inserted, dissolve it for 1 minute/speed setting 2. Leave the mixture to cool for 10 minutes with the lid off, then tip it onto the firm quark mixture and spread it in an even layer. Chill the cake in the refrigerator for 3 hours.

  Before serving, carefully separate the edge from the cake ring using a baker’s spatula, open out the ring and remove it altogether. Cut the cake into 12 slices and serve.

  TIPS
  Instead of cherry compote, you could also use red fruit jelly or a peach and mango compote.
  Of course, you could also make the cherry compote yourself, using fresh cherries.
  If no children are going to be eating the cake, pierce the cake base several times with a wooden skewer and drizzle 3 tablespoons of cherry brandy over it.


SERVING_UNIT: rolls
INSTRUCTION:
  Pour 500 ml water into the blender jug and add 1 teaspoon of salt. Peel and wash the potatoes, cut them into halves or quarters, depending on their size, and place them in the cooking pot. Insert the cooking pot into the blender jug and, with the measuring beaker in place, steam with the steamer button/15 minutes.

  Remove the cooking pot from the blender jug and leave the potatoes to cool for 30 minutes. Pour the cooking water into a measuring beaker and put aside. Place the cooled potatoes in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 4. Decant the potatoes and rinse out the blender jug.

  Add fresh water to the cooking water in the measuring beaker to fill it up to the 250-ml mark, then pour it into the blender jug. Crumble in the yeast, add the sugar, and, with the measuring beaker in place, mix everything for 3 minutes/speed setting 1/37 °C.

  Put the wheat flour, rye flour, olive oil, 1½ teaspoons of salt and the potatoes into the blender jug for the starter dough, and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Using the spatula, transfer the sticky dough to a floured bowl, cover it with a damp tea towel and leave it to rise in a warm place for 1 hour.

  Line 2 baking sheets with greaseproof paper. Put the dough on a floured worktop and knead it again thoroughly. If it is still sticky, work in a little flour. Using a dough scraper, cut the dough in half, and shape each half into a roll. Cut each roll into 8 pieces. Form each piece into a bread roll shape and place them on the baking sheet, leaving enough space between them. Cover the rolls with a damp tea towel again and leave to rise for another 30 minutes.

  Pre-heat the oven to 220°C.

  Bake each baking sheet of rolls for 20 minutes until crispy. If the rolls still look too pale, bake for a little longer. Leave the rolls to cool on a wire rack.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and thyme and shake them dry. Tear off the parsley leaves, put them in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Add the cashew nuts and the Parmesan, cut into 2-cm cubes, and, with the measuring beaker in place, chop everything for 8 seconds/speed setting 8. Transfer to a bowl.

  Drain the capers and tomatoes in a sieve. Peel the shallots and add them to the blender jug along with the tomatoes, capers and stripped thyme leaves. Insert the measuring beaker and chop for 5 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug, add 1 tablespoon of oil and, the measuring beaker not inserted, sauté everything with the roast button/3 minutes/110 °C.

  Remove the lid and let the mixture stand for 5 minutes. Put half of the cashew, Parmesan and parsley mixture and 1 pinch of salt into the blender jug and, with the measuring beaker in place, mix everything for 6 seconds/speed setting 6.

  Rinse the cod loin under running water, pat dry, divide into 4 portions, place in the shallow steamer basket, sprinkle with 1 pinch of salt and spoon the tomato mixture over the top, pressing down lightly. Rinse out the blender jug thoroughly.

  Peel and wash the potatoes and carrots, cut the potatoes into 2-cm cubes, cut the carrots into 2-cm-wide slices and put both into the cooking pot. Pour the hot vegetable stock into the blender jug and insert the cooking pot. Attach the deep steamer basket, insert the shallow steamer basket, close the lid and cook everything with the steamer button/15 minutes.

  Remove the steamer attachment, keeping the lid closed. Remove the cooking pot and leave the potatoes and carrots to drain. Empty out the blender jug, put the potatoes and carrots into it, add the cubed butter, the rest of the cashew, Parmesan and parsley mixture, lemon juice, nutmeg, 1 pinch of pepper and 1 pinch of salt, and with the measuring beaker in place, process for 10 seconds/speed setting 4.

  Divide the mash between the plates and place the fish on top. Wash the lemon, rub it dry, cut it into wedges and serve with the fish.


SERVING_UNIT: jar
INSTRUCTION:
  Peel the garlic cloves and put them into the blender jug. Wash the chillies, pat them dry and cut them into thin rings. Put the chillies and olive oil into the blender jug and, with the measuring beaker in place, heat with the reverse button/20 minutes/speed setting 1/75 °C.

  Decant the garlic and oil into a clean, sterile screw-top jar and close tightly.

  TIP
  The garlic will keep for about 9 months if stored sealed in a cool, dark place.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the pumpkin, cut it in half and scrape out the seeds with a spoon. (Hokkaido pumpkins do not need to be peeled.) Cut the pumpkin into 1-cm-thick sticks and put them into the blender jug. Add the cornflour and, with the measuring beaker in place, mix with the reverse button/30 seconds/speed setting 1.

  Add the ras el hanout, chilli flakes, 1 teaspoon of salt and olive oil, and, with the measuring beaker in place, mix with the reverse button/2 minutes/speed setting 1.

  Lay the pumpkin sticks on a baking sheet lined with greaseproof paper, arranging them in such a way that the sticks are not on top of one another. Put the breadcrumbs and Parmesan in a bowl and mix together. Scatter half of the breadcrumb mixture over the pumpkin sticks, then roast them in the hot oven for 15 minutes. Carefully turn the sticks (ideally using cooking tongs or a fork), then scatter over the rest of the breadcrumb mixture. Roast for another 15 minutes. Clean out the blender jug.

  Wash the parsley, shake it dry, tear off the leaves and put them in the blender jug. Insert the measuring beaker and chop for 8 seconds/speed setting 6. Using the spatula, scrape the parsley down the inside of the blender jug.

  Wash the orange with hot running water, rub it dry and zest half of the peel into the blender jug. Squeeze the orange and add 2 tablespoons of the juice to the zest. Add the curd cheese, soured cream and 2 pinches of pepper to the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Season with salt and pepper, and, with the measuring beaker in place, mix again for 10 seconds/speed setting 4.

  Serve the roasted pumpkin sticks with the dip.


SERVING_UNIT: bottles
INSTRUCTION:
  Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the mixture down the inside of the blender jug. Add the white wine vinegar, 1 teaspoon of salt and ½ teaspoon of pepper, and, with the measuring beaker in place, mix for 10 seconds/speed setting 3. Decant the mixture into a screw-top jar and keep it in the refrigerator for 2 days. Clean out the blender jug.

  After the 2 days of infusion time are up, put the egg and rapeseed oil into the blender jug and, with the measuring beaker in place, process for 1 minute/speed setting 4. Add the sauce base and, with the measuring beaker in place, blend for 15 seconds/speed settings 8–10, increasing the speed gradually. Put the crème fraîche and yoghurt into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 3. Decant into 2 clean 300-ml bottles, close tightly and store in the refrigerator.

  TIPS
  If you like, you could add 1 teaspoon of mustard to the blender jug at the same time as the egg in order to give the salad dressing more heat.
  The salad dressing will keep for 3 days in the refrigerator.


SERVING_UNIT: jars
INSTRUCTION:
  Cut the rind off the Emmental, cube roughly, put it into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 7. Decant and put aside, then rinse out the blender jug.

  Peel and halve the shallots and put them into the blender jug. With the measuring beaker in place, chop finely for 8 seconds/speed setting 7, then use the spatula to scrape down the inside of the blender jug.

  Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/2 minutes.

  Wash the cherry tomatoes and cut into quarters. Put the tomatoes, eggs, milk, 2 pinches of pepper, ½ teaspoon of sea salt, chives and Emmental into the blender jug and, with the measuring beaker in place, process with the reverse button/15 seconds/speed setting 3.

  Grease the jars and divide the egg mixture equally between then. Close tightly with cling film. Put the jars into the deep steamer basket. Pour 1 litre of water into the blender jug, close the steamer attachment and put it in place, then cook everything with the steamer button.

  Remove the jars from the steamer attachment, remove the cling film and serve.

  TIP: These scrambled eggs are great to take on a picnic or as part of a packed lunch. Instead of cling film, you could use a rubber ring and a matching glass lid to close the jars.


SERVING_UNIT: jars
INSTRUCTION:
  Peel and halve the onions, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape the pieces down the inside of the blender jug. Put the brown sugar and butter into the blender jug and, the measuring beaker not inserted, stew with the roast button.

  Wash the thyme, shake it dry and tear the needles from the stalks. Put the balsamic vinegar, red wine and thyme into the blender jug and, the measuring beaker not inserted, cook with the reverse button/20 minutes/speed setting 1/100 °C. Add the cumin, 1 teaspoon of salt and ¼ teaspoon of pepper, and, with the measuring beaker in place, mix in with the reverse button/10 seconds/speed setting 2.

  Decant the onion marmalade into sterile screw-top jars, close tightly and stand the jars upside down for 5 minutes. Turn the jars the right way up and leave them to cool down to room temperature.

  TIP
  The red onion marmalade will keep for 6 months if stored in a cool, dark place.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the salmon fillet, pat dry and cut into 3-cm cubes. Wash the thyme and shake dry. Cut the Parmesan into rough pieces, put it in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10, then decant.

  Peel and halve the shallots, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds.

  Add the salmon, springs of thyme and 2 tablespoons of butter and, the measuring beaker not inserted, sauté with the roast button/4 minutes. Add the risotto rice and, the measuring beaker not inserted, sauté with the roasting button/3 minutes. Deglaze with the hot stock and, the measuring beaker not inserted, cook with the reverse button/time according to the rice packet instructions + 5 minutes/speed setting 1/100 °C.

  While the rice is cooking, wash the chives, shake them dry, cut into fine rings and put aside. Wash the lemon under hot running water, rub it dry and zest half of the peel. Cut the lemon in half and squeeze out the juice.

  At the end of the cooking time, check whether the risotto rice is cooked and that the liquid has boiled off enough. If necessary, extend the cooking time by a few minutes.

  Remove the thyme from the blender jug. Season the risotto with the lemon zest, lemon juice, nutmeg, salt and pepper. With the measuring beaker in place, mix in the Parmesan, the rest of the cubed butter and ¾ of the chives with the reverse button/15 seconds/speed setting 3. If necessary, stir once again with the spatula. Serve sprinkled with the rest of the chives.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the Parmesan into pieces and put it into the blender jug. With the measuring beaker in place, chop for 15 seconds/speed setting 10, then decant. Wash the parsley and shake it dry. Tear the leaves from their stems and put them into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6, then decant. Wipe the blender jug clean.

  Peel and halve the shallot. Peel the garlic clove and put it into the blender jug along with the shallot. Insert the measuring beaker and chop for 5 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug, then add the olive oil. The measuring beaker not inserted, fry gently for 2 minutes/speed setting 1/100 °C.

  Add the risotto rice and, the measuring beaker not inserted, cook with the reverse button/3 minutes/speed setting 2/120 °C. Add the white wine and, the measuring beaker not inserted, boil with the reverse button/1 minute/speed setting 1/100 °C.

  Add the vegetable stock at room temperature, ½ teaspoon of salt and 3 pinches of pepper, and, the measuring beaker not inserted, boil with the reverse button/10 minutes/speed setting 1/100 °C. Put the cooking pot on the lid as a splash guard.

  Cut the boiled ham into small cubes and add to the blender jug along with the peas. The measuring beaker not inserted, cook with the reverse button/7 minutes/speed setting 1/100 °C.

  Add the butter, Parmesan and parsley and stir through once with the spatula. With the measuring beaker in place, mix with the reverse button/30 seconds/speed setting 1. Leave the risi e bisi to stand in the blender jug for 1 minute, then serve.


SERVING_UNIT: portions
INSTRUCTION:
  Halve and deseed the pepper, remove the stalk and wash inside and out. Cut each half into quarters. Peel and halve the onion, put it into the blender jug along with the pepper, and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug.

  Briefly rinse the turkey escalopes and pat them dry. Put the turkey escalopes and olive oil into the blender jug and, the measuring beaker not inserted, fry with the roast button/5 minutes. Add the chopped tomatoes, tomato purée, hot chicken stock, cream, Worcestershire sauce, oregano, sugar, 1 teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, bring everything to a boil with the reverse button/5 minutes/speed setting 1/100 °C.

  Add the penne rigate, stir briefly with the spatula, then, the measuring beaker not inserted, cook with the reverse button/time according to pasta packet instructions + 2 minutes/speed setting 1/100 °C.

  Meanwhile, wash the basil and shake it dry. Tear off the leaves and cut them into strips. At the end of the cooking time, check whether the pasta is cooked and the liquid has boiled off enough. If necessary, extend the cooking time by a few minutes.

  Before serving, carefully stir the turkey and pasta hotpot and season again with salt and pepper, then arrange on plates, scatter over plenty of basil and serve.

  TIP
  This pasta dish also tastes good with mozzarella. Cut a ball of mozzarella into 1-cm cubes and stir them into the pasta with the spatula before serving.


SERVING_UNIT: jar
INSTRUCTION:
  Wash the strawberries, remove the stalks and halve any large ones. Put the strawberries, coconut blossom syrup and vanilla (see Tip) into the blender jug and, the measuring beaker not inserted, cook for 15 minutes/speed setting 1/100 °C.

  Add the chia seeds and, with the measuring beaker in place, process the mixture for 15 seconds/speed setting 4. Use the spatula to push the mixture down the inside of the blender jug, then leave the jam to stand in the appliance for 30 minutes, with the lid off.

  Mix the jam for another 20 seconds/speed setting 4, then decant it into a sterilised jar or serve immediately.

  TIPS
  If you are using vanilla extract, you only need to add it after cooking.
  The jam tastes great spread on a piece of bread with cream cheese.
  The jam will keep for 7–10 days in a screw-top jar in the refrigerator.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the duck thoroughly inside and out and pat it dry. Mix the five-spice powder with 1 teaspoon of salt and rub it into the duck.

  Peel and slice the ginger. Place the sliced ginger, star anise and cinnamon in the cavity. Put the duck in the deep steamer basket, breast side down, and close the lid.

  Peel the carrot, parsnip and onion. Trim the leek and wash it thoroughly. Cut the vegetables into rough pieces, put them into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape the pieces down the inside of the blender jug.

  Add the cold chicken stock and 600 ml cold water, attach the deep steamer basket and cook the duck with the steamer button/1 hour.

  Pre-heat your fan oven to 160 °C. Mix 2 teaspoons of plum jam, 2 tablespoons of soy sauce and 2 tablespoons of water together in a bowl to make a marinade.

  Lift the cooked duck out of the deep steamer basket, place in a shallow roasting tin, breast side up, and brush with the marinade. Pour 100 ml hot water around the duck.

  Roast the duck on the middle shelf of the hot oven for 45 minutes until brown and crisp, basting it at intervals with the marinade.

  Meanwhile, strain the stock from the blender jug through a fine-mesh sieve into a measuring beaker. Put the vegetables in the sieve aside for later. Rinse out the blender jug and wipe any duck fat away from the edge.

  Skim the layer of fat off the stock. Pour 500 ml stock back into the blender jug and, without the measuring beaker in place, simmer for 30 minutes/speed setting 1/120 °C. Insert the measuring beaker and leave the sauce to stand in the closed blender jug until the duck is cooked.

  Five minutes before the cooking time is up, switch on the oven grill and grill the duck until its skin is crispy.

  Add the rest of the marinade, the remaining plum jam and 2 tablespoons of cubed vegetables to the stock in the blender jug, and, with the measuring beaker in place, blend for 15 seconds/speed setting 7. Season with salt and pepper.

  Take the duck out of the oven and carve it up. Arrange the pieces on plates and serve with the sauce.

  TIP
  Basmati rice goes well with this dish.


SERVING_UNIT: pieces
INSTRUCTION:
  Wash the parsley, shake it dry and tear off the leaves. Put it into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6, then decant.

  Peel and halve the shallots and garlic cloves, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/4 seconds. Use the spatula to scrape the vegetables down the inside of the blender jug. Put 2 tablespoons of oil into the blender jug and, the measuring beaker not inserted, sweat the chopped shallot and garlic with the roast button/3 minutes.

  Add the cold vegetable stock and leave the mixture to cool for 5 minutes.

  Add the minced beef, three-quarters of the parsley, the bulgur wheat, egg, cumin, paprika, chilli powder and 1½ teaspoons of salt. With the measuring beaker in place, mix everything with the knead button.

  Decant the mixture into a bowl, cover with cling film and leave to stand in the fridge for 1 hour. Clean out the blender jug thoroughly.

  Wash the mint, shake it dry and tear off the leaves. Wash and peel the cucumber, cut it in half lengthways and scrape out the seeds with a teaspoon. Put the mint and cucumber into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the yoghurt, olive oil, lemon juice, sugar and 1 big pinch of salt, then, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 3. Decant into a bowl and chill in the refrigerator.

  Take the minced beef mixture out of the refrigerator and, with slightly damp hands, work it into 20 roughly golf ball-sized meatballs. Heat the rest of the oil in a pan and fry the meatballs in it over a high heat until brown and crispy all over.

  If you wish, thread the köfte onto small skewers and serve them with the yoghurt dip.

  TIP
  The köfte taste great served warm or cold.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the shallots. Put the shallots into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug. Add 3 tablespoons of olive oil and, the measuring beaker not inserted, sweat with the roast button/2 minutes 30 seconds.

  Wash the rosemary and thyme and shake them dry. Add the rosemary, thyme and the rest of the sauce ingredients to the blender jug.

  The measuring beaker not inserted, cook everything with the reverse button/45 minutes/speed setting 1/110 °C until the liquid in the blender jug is thick. Put the cooking pot on the lid as a splash guard.

  Meanwhile, wash the chicken breasts under running water and pat dry. Rub 1 pinch each of salt and pepper into each chicken breast. Grease the shallow steamer basket with 1 tablespoon of olive oil and place the chicken breasts in it. Insert the shallow steamer basket into the deep steamer basket and close the lid.

  Put the steamer attachment in place and continue cooking the sauce with the chicken breasts with the steamer button/30 minutes.

  Meanwhile, cut the burger buns in half and toast them, cut side down, in a dry coated pan over a medium heat for 3 minutes on both sides, or in a toaster. Take the buns out and put aside.

  Wash the tomatoes, remove the stem ends and cut into even slices. Wash the lettuce and spin it dry. Pat the pickled gherkins dry and slice them lengthways. Peel the red onion and slice it into fine rings.

  Remove the steamer attachment. Season the sauce again with salt and pepper and, with the measuring beaker in place, process with the reverse button/20 seconds/speed setting 1. Remove the sprigs of rosemary and thyme and put 200 ml of the sauce into a bowl. Decant the rest into a clean screw-top jar and keep in the refrigerator.

  Using 2 forks, pull the chicken apart and add it to the bowl with the measured-out barbecue sauce.

  Spread the bottom halves of the burger buns with a little barbecue sauce, then top with the lettuce, tomato, gherkin, onion rings and chicken. Add the top halves of the buns and serve the burgers.

  TIP
  The remaining barbecue sauce will keep for 2 weeks in a tightly sealed jar in the refrigerator.


SERVING_UNIT: piece
INSTRUCTION:
  Break the couverture chocolate into pieces and place them in the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 10.

  Break the sandwich biscuits into rough pieces and put them into the blender jug along with the coconut oil. With the measuring beaker in place, chop for 10 seconds/speed setting 6.

  Then, with the measuring beaker in place, warm for 6 minutes/speed setting 2/45 °C.

  Transfer the mixture to a piping bag and pipe it into the chocolate moulds. Chill the chocolates in the refrigerator for at least 2 hours until solid.

  TIP
  The chocolates will keep for 10 days if stored in a cool and dry place.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the mint, pat it dry and tear the leaves from the stalks. Put the mint into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Add the shelled walnuts and, with the measuring beaker in place, chop for 3 seconds/speed setting 5.

  Peel the kohlrabi and carrots and cut them into 2-cm chunks. Peel the apples, cut them into eighths and remove the cores. Add the kohlrabi, carrots, apples and the rest of the ingredients to the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5.

  Decant the salad into a bowl and serve.


SERVING_UNIT: jar
INSTRUCTION:
  Put the sea salt, curry powder, rosemary, Cayenne pepper and garlic powder into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 10. Wait for a moment until the dust has settled, then take off the lid and decant the salt into a clean jar.

  TIP
  The seasoning also goes well with sweet potatoes and roast potatoes.


SERVING_UNIT: portions
INSTRUCTION:
  To make the dip, wash the chives, shake them dry and cut them into short lengths. Set 1 tablespoon of soured cream to one side, and put the rest of the soured cream, ½ teaspoon of salt, 1 pinch of pepper, mustard, lemon juice and the snipped chives into the blender jug. With the measuring beaker in place, mix for 20 seconds/speed setting 5. Decant the dip and chill it in the refrigerator. Clean out the blender jug.

  To make the pancakes, put the eggs, milk, flour and ½ teaspoon of salt into the blender jug and, with the measuring beaker in place, blend for 20 minutes/speed setting 6. Decant the pancake batter and rinse out the blender jug thoroughly.

  To make the filling, put the basmati rice into the cooking pot and insert this into the blender jug. Pour 1 litre of cold water and 1 teaspoon of salt over the rice and, with the measuring beaker in place, cook for 20 minutes/speed setting 1/100 °C. Check whether the rice is cooked and extend the cooking time by a few minutes if necessary.

  Meanwhile, fry 8 thin pancakes in a coated pan with a little vegetable oil. Stack the pancakes and keep them warm.

  Remove the cooking pot with the rice from the blender jug and keep it warm. Empty out the blender jug and rinse it with cold water.

  Peel and halve the shallot. Peel the garlic clove and put it into the blender jug along with the shallot. With the measuring beaker in place, chop for 10 seconds/speed setting 6, then use the spatula to push the mixture down the inside of the blender jug.

  Add the olive oil, minced beef, ½ teaspoon salt, paprika, 2 pinches of pepper and the chilli flakes, and, the measuring beaker not inserted, fry with the roast button.

  Add the reserved tablespoon of soured cream and the rice, and, with the measuring beaker in place, process with the reverse button/25 seconds/speed setting 2.

  Put 3 heaped tablespoons of minced beef filling in the middle of each pancake, leaving the edges free. Fold the sides in to the middle and then roll them up to make closed rolls.

  Serve the pancake rolls with the dip.


SERVING_UNIT: portions
INSTRUCTION:
  Put the Parmesan in chunks into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Transfer to another container.

  Wash the parsley, pat dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Remove the chopped leaves and rinse out the blender jug.

  Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop them with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug.

  Put the drained and rinsed anchovies into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add the drained capers and the olive oil and, the measuring beaker not inserted, sauté with the roast button/2 minutes/100 °C.

  Add 600 ml hot water, the tomatoes, tuna, oregano, penne, lemon juice, ½ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, cook with the reverse button/time according to the pasta packet instructions + 3 minutes/speed setting 1/100 °C. Check whether the pasta is cooked and extend the cooking time by a few minutes if necessary.

  Season everything with salt and pepper and, with the measuring beaker in place, mix in with the reverse button/20 seconds/speed setting 1.

  Once the cooking time is up, scatter over the parsley and Parmesan and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the bread roll into rough pieces and place in the blender jug. With the measuring beaker in place, chop finely for 15 seconds/speed setting 10. Repeat the process if necessary. Decant the breadcrumbs.

  Peel and quarter the shallots. Peel the garlic clove. Wash the oregano, shake it dry and remove the leaves from the stalks. Drain the mozzarella and cut it into 1.5-cm cubes. Put the shallots, garlic, oregano, drained capers and mozzarella into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Add the breadcrumbs, minced meat, egg, ½ teaspoon of salt and 1 pinch of pepper and, with the measuring beaker in place, mix with the reverse button/1 minute 30 seconds/speed setting 2. Decant the mixture and, with damp hands, shape it into 24 small balls.

  Place the meatballs in the shallow steamer basket. Clean out the blender jug.

  Peel the onion and cut it into quarters. Halve the peppers, remove the stalk and seeds, and wash inside and out, then cut them into rough chunks. Put the peppers and onion into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 5.

  Use the spatula to push the mixture down the inside of the blender jug, and chop again for 5 seconds/speed setting 5 if necessary.

  Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/4 minutes/120 °C.

  Add the tomato passata, cold vegetable stock, paprika, 1 teaspoon of salt and 2 pinches of pepper, and put the steamer attachment in place. Insert the shallow steamer basket into the deep steamer basket, close the lid and cook with the steamer button.

  Put the rice into a sieve, rinse twice with cold water and leave to drain. After the steaming time is up, remove the steamer attachment, add the rice to the blender jug, put the steamer attachment back in place and cook with the reverse button/17 minutes/speed setting 1/110 °C until done.

  Add the meatballs to the soup and serve with soured cream.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat your fan oven to 160 °C.

  Wash the dill, shake dry, strip the dill tips and chop them finely. Separate the eggs. Put the egg whites and 1 pinch of salt into the blender jug, insert the mixer attachment and, with the measuring beaker in place, beat for 2 minutes 30 seconds/speed setting 4 to form stiff peaks. Remove the mixer attachment and decant the beaten egg whites into a bowl.

  Reinsert the mixer attachment. Put the natural cream cheese, egg yolks, dill and 1 pinch of salt into the blender jug and, with the measuring beaker in place, mix for 25 seconds/speed setting 4 until creamy. Transfer the beaten egg whites back into the blender jug, making sure that not too much goes onto the mixer attachment and knife. With the measuring beaker in place, whisk for 10 seconds/speed setting 2. Remove the mixer attachment.

  Grease a baking sheet with oil, carefully line with greaseproof paper so that it is covered right up to the edge, spread the cream cheese and egg mixture over it, smooth it out and bake in the oven for 20 minutes until golden brown. If it still looks too pale, bake for a little longer. Clean out the blender jug thoroughly.

  Drain the capers, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug. Add half of the salmon in roughly torn pieces and, with the measuring beaker in place, chop everything for 6 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add herby cream cheese, ¼ teaspoon of pepper, 1 pinch of both salt and nutmeg, and, with the measuring beaker in place, mix everything for 15 seconds/speed setting 4. Season to taste with lemon juice, salt and pepper, then, with the measuring beaker in place, mix for 10 seconds/speed setting 3, then refrigerate.

  Remove the finished dough from the oven and leave it to rest for 5 minutes, then roll it up in the paper, working lengthways. Wrap the roll in a clean tea towel and leave to cool for 30 minutes.

  Unwind the roll, remove the greaseproof paper and spread with the cream cheese mixture, leaving a 2-cm-wide strip free along the top. Place the rest of the smoked salmon at the bottom end and roll the whole thing up again. Wrap the roll tightly in cling film, twist the side ends closed as though wrapping up a sweet, then chill the roll in the refrigerator for at least 2 hours. Cut into 1.5-cm slices and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Bring the ingredients for the mayonnaise dressing up to room temperature. Put the egg, lemon juice and 1 pinch each of salt, pepper and sugar into the blender jug and, with the measuring beaker in place, process for 12 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.

  Switch the machine to 4 minutes/speed setting 4, leave the measuring beaker in place and pour the oil onto the lid so that it slowly trickles in down the measuring beaker attachment.

  Add the cucumber water, yoghurt, 1 teaspoon of salt and 2 pinches of pepper to the mayonnaise in the blender jug and, with the measuring beaker in place, process for 8 seconds/speed setting 4. Decant the mayonnaise dressing, put it in the refrigerator and rinse out the blender jug.

  To make the salad, put 500 ml water into the blender jug and insert the cooking pot. Place the eggs inside and, with the measuring beaker in place, boil for 14 minutes/speed setting 1/120 °C. Remove the cooking pot. Plunge the eggs into cold water, then peel and put aside. Empty out the blender jug and rinse it with very cold water.

  While the eggs are boiling, cook the fusilli according to the packet instructions, then rinse with cold water and transfer to a large bowl.

  Cut the gherkins into rough pieces and put them in the blender jug together with the drained bell peppers. Insert the measuring beaker and process for 4 seconds/speed setting 5. Add the mixture and the drained sweetcorn to the pasta in the bowl.

  Cut the sausages into large chunks, put into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 5. Add the sausages to the noodles.

  Place the eggs in the blender jug and, with the measuring beaker in place, chop for 2 seconds/speed setting 4.

  Pour the dressing over the salad and toss well. Leave the pasta salad to stand in the refrigerator for 1 hour.


SERVING_UNIT: slices
INSTRUCTION:
  Insert the mixer attachment into the blender jug. Put the cold cream into the blender jug and, the measuring beaker not inserted, beat until it forms stiff peaks for 3 minutes/speed setting 4. Spoon out the cream and put it in a cool place. Rinse out the blender jug.

  Score crosses into the tops of 650 g of the nectarines, plunge them into boiling water and remove the skins. Halve them, remove the stones and cut into quarters. Cut each quarter into small pieces (1 x 1 cm). Put the nectarines in a bowl, cover with cling film and set aside.

  Break up the shortbread roughly, put it into the blender jug, and, with the measuring beaker in place, chop for 10 seconds/speed setting 8.  Repeat the process if necessary.

  Add the butter in pieces and, with the measuring beaker in place, process for 15 seconds/speed setting 6 to form a smooth dough.

  Transfer the shortbread mixture to the springform tin, spread it smooth, press it down and put it in the refrigerator. Clean out the blender jug.

  Mix the gelatine with 18 tablespoons of cold water until smooth, then leave to infuse for 10 minutes. Put the gelatine into the blender jug and, the measuring beaker not inserted, warm for 2 minutes/speed setting 2/85 °C. Stir the mixture once with the spatula and, with the measuring beaker in place, process again for 30 seconds/speed setting 2.

  Add 5 tablespoons of the buttermilk and, with the measuring beaker in place, process for 15 seconds/speed setting 4, then leave the mixture to cool, uncovered, for 5 minutes.

  Without the measuring beaker in place, switch the machine to 6 minutes/speed setting 2 and slowly spoon the buttermilk, low-fat curd cheese, mascarpone, sugar, vanilla extract and lemon juice in through the lid opening.

  Now pour the beaten cream over the mixture, before adding the chopped nectarines (sticking to this order is vital) and, with the measuring beaker in place, process with the reverse button/45 seconds/speed setting 3. Pour the mixture over the biscuit base in the springform tin and spread it smooth. Cover the tart with cling film and chill in the fridge for at least 3 hours.

  Before the end of the chilling time, wash the rest of the nectarines, cut them in half, remove the stones and cut the flesh into thin batons. Once the tart is chilled, arrange the nectarine batons decoratively on top. To remove the tart from the springform tin, carefully loosen it around the edge with a baker’s spatula. Carefully transfer the whole tart to a cake plate. Cut the tart into 12 slices and serve.

  TIPS
  The cream, buttermilk, low-fat curd cheese and mascarpone should all be used cold from the refrigerator in this recipe.
  You could use fresh raspberries, peaches or mangoes instead of nectarines. 
  Instead of plain buttermilk, you could also use a flavoured version (e.g. multivitamin buttermilk).
  You could use the seeds of 2 vanilla pods instead of the vanilla extract.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and trim the cauliflower, cut the florets from the stalk and put them into the blender jug. With the measuring beaker in place, chop for 15 seconds/speed setting 4, then decant.

  Peel and halve the onion, put it into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Use the spatula to scrape the mixture down the inside of the blender jug.

  Wash and trim the courgette and cut it into 2-cm-long pieces. Trim the button mushrooms and cut into halves or quarters, depending on the size. The pieces should be roughly as big as the chunks of courgette. Put the courgette and mushroom pieces into the blender jug, add the sunflower oil and, the measuring beaker not inserted, sauté with the roast button/5 minutes/120 °C.

  Add the cauliflower and, with the measuring beaker in place, cook with the reverse button/15 minutes/speed setting 1/100 °C.

  In the meantime, cut the salmon into 1-cm-wide strips.

  After the cooking time is up, add the smoked salmon, cream cheese, ½ teaspoon of salt and ¼ teaspoon of pepper to the blender jug, stir with the spatula, and, with the measuring beaker in place, mix with the reverse button/1 minute/setting 1.


SERVING_UNIT: portions
INSTRUCTION:
  To make the dough, put 200 ml lukewarm water and the sugar into the blender jug, crumble in the yeast and, with the measuring beaker in place, warm for 3 minutes/speed setting 1/37 °C. Add the flour, 3 tablespoons of olive oil and 1 teaspoon of salt, and, with the measuring beaker in place, knead with the knead button/2 minutes. Put the dough in a covered bowl and leave it to rise in a warm place for 30 minutes. Clean out the blender jug.

  Peel and halve the onion, peel the garlic clove, put both into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug. Wash and trim the tomato, cut it into quarters, put it into the blender jug and, with the measuring beaker in place, chop for 4 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug.

  Add the minced beef, olive oil, ajvar, tomato purée, paprika, Cayenne pepper, 1 teaspoon of salt and ½ teaspoon of pepper, and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 2.

  Pre-heat the oven to 250 °C. Divide the dough into 4 pieces and roll them out on a floured surface to make 0.5-cm-thick round flatbreads. Line a baking sheet with greaseproof paper and place a flatbread on it. Use the spatula to spread some of the mince mixture over the top, then bake in the oven for 9 minutes. Do the same with the other flatbreads. Clean out the blender jug.

  Toast the pine nuts in a dry coated pan until golden brown. Squeeze out the lime juice. Wash the mint, shake it dry, tear the leaves from the stalks, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Add the yoghurt and lime juice and, with the measuring beaker in place, mix for 15 seconds/speed setting 3.

  Serve the lahmacun garnished with the mint yoghurt and pine nuts.


SERVING_UNIT: portions
INSTRUCTION:
  Put the butter in the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 1/45 °C. Add the milk, vanilla sugar and salt, and with the measuring beaker in place, process for 5 seconds/speed setting 5. Add the pasta and, without the measuring beaker in place, cook with the reverse button/20 minutes/speed setting 1/100 °C.

  TIPS
  If you wish, you could serve the milk pasta with cinnamon and sugar or fruit compote. 
  You could easily use skimmed milk (1.5% fat) for this recipe.


SERVING_UNIT: servings
INSTRUCTION:
  Pre-heat the oven to 180 °C and grease the oven dish.

  Cut the cheese into chunks, put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Decant and rinse out the blender jug.

  Peel the onion, cut it into quarters and put it into the blender jug. Peel the garlic cloves and add them to the blender jug. With the measuring beaker in place, chop everything with the turbo button/4 seconds, then use the spatula to scrape down the inside of the blender jug.

  Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes.

  Add the minced beef, 1 teaspoon of salt, paprika, cumin, cinnamon, 2 pinches of pepper and the chilli flakes, and, the measuring beaker not inserted, fry with the roast button.

  Tip the kidney beans into a sieve, rinse and leave to drain. Tip the sweetcorn into a sieve, rinse and leave to drain. Put the beans, sweetcorn and tomatoes into the blender jug and, with the measuring beaker in place, cook with the reverse button/5 minutes/speed setting 2/100 °C.

  Trim and wash the spring onions and cut them into thin rings. Mix them together with ½ teaspoon of salt and the soured cream in a bowl.

  Put some of the beef mixture into the oven dish and cover with wheat tortillas. Cut these to fit the oven dish. Spoon a little soured cream over the tortillas. Repeat the process until everything is used up, finishing with a layer of minced beef.

  Sprinkle the cheese over the top and bake the lasagne in the pre-heated oven for 35 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Put the fennel seeds in a mortar and crush them finely.

  Peel and halve the shallots. Peel the garlic cloves and add them to the blender jug along with the shallots and olives. With the measuring beaker in place, chop finely for 5 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug, then add the olive oil and fennel seeds. With the measuring beaker in place, cook for 4 minutes/speed setting 1/100 °C.

  Peel, wash and halve or quarter the potatoes. Lay them in the deep steamer basket and sprinkle with 2 pinches of salt.

  Put the tomatoes, white wine and tomato purée into the blender jug. Add ½ teaspoon of salt and the sugar, herbs and ½ teaspoon of pepper to the blender jug, attach the deep steamer basket and close the lid. Cook everything for 20 minutes/speed setting 2/120 °C.

  Rinse the chicken breasts under running water, pat them dry, cut them into 1.5-cm-wide strips, season with ½ teaspoon of salt and ½ teaspoon of pepper, and place in the shallow steamer basket.

  Trim and wash the fennel bulb and cut it into 1 x 3 cm pieces. Chop the fennel tips and fronds finely and put aside. Place the pieces of fennel in between the potatoes in the deep steamer basket. Insert the shallow steamer basket, close the lid and cook for another 15 minutes/speed setting 2/110 °C.

  Remove the steamer attachment. Add the fennel fronds and tips to the tomato sauce and, with the measuring beaker in place, process for 20 seconds/speed setting 3.

  Serve the vegetables with the meat and sauce.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the sugar in the blender jug and, with the measuring beaker in place, process for 20 seconds/speed setting 10 until you have a fine powder. Transfer the contents to another container.

  Put the almonds into the blender jug and, with the measuring beaker in place, chop finely for 20 seconds/speed setting 10. Add the powdered sugar and orange liqueur, and, with the measuring beaker in place, blend for 1 minute/speed setting 9. If the marzipan is still too rough, repeat this step.

  Wrap the marzipan in cling film and leave it to rest overnight in the refrigerator.

  The next day, cut the marzipan into pieces and put it back into the blender jug. With the measuring beaker in place, process for 15 seconds/speed setting 7. Remove the soft marzipan mixture from the blender jug, shape it into 40 balls and roll these in the cocoa powder.

  TIPS
  The marzipan balls will keep for at least 4 weeks in an airtight container in the refrigerator.
  If the marzipan is too dry and does not come together, add 1 tablespoon of water.
  You could use rosewater instead of orange liqueur.
  After it has been shaped into balls, the marzipan will still be very soft. They will become firmer if left to dry at room temperature and then chilled in the refrigerator.


SERVING_UNIT: slices
INSTRUCTION:
  Separate the eggs and insert the mixer attachment into the blender jug. Put the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Halfway through, add 1 pinch of salt through the filler opening. Decant the whipped cream and put it in the refrigerator. Rinse out the blender jug.

  Put the almonds into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8, then decant. Wipe the blender jug out with a dry cloth.

  Pre-heat the oven to 180 °C. Grease the springform tin and sprinkle it lightly with breadcrumbs.

  Put the cubed butter, 200 g sugar, vanilla sugar and 1 pinch of salt into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 4. Remove the measuring beaker, switch the machine to 2 minutes/speed setting 3 and slowly pour the egg yolks in through the lid opening.

  Grate the marzipan paste roughly, add it to the blender jug and, with the measuring beaker in place, process for 30 seconds/speed setting 3.

  Put the flour, baking powder and almonds into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 4. Add the beaten egg whites and, with the measuring beaker in place, mix for 1 minute/speed setting 3.

  Turn the mixture out into the springform tin and bake on the bottom shelf of the oven for 45 minutes. Insert a wooden skewer to see if it is done, baking for longer if necessary.

  Wash the strawberries, pat dry, remove the stalks, cut any large ones in half, and put aside. Put the orange juice and the rest of the sugar into the blender jug. Score down the vanilla pods lengthways, scrape out the pulp with a knife and put it into the blender jug. Without the measuring beaker in place, bring everything to a boil for 3 minutes/speed setting 1/100 °C. Put the strawberries into the blender jug and, the measuring beaker not inserted, boil with the reverse button/4 minutes/speed setting 1/100 °C.

  Mix the cornflour with 4 tablespoons of cold water until smooth, add to the strawberries in the blender jug and, the measuring beaker not inserted, boil for 3 minutes/speed setting 1/100 °C. Decant the compote and leave it to cool.

  Take the cake out of the oven and leave it to cool for 10 minutes in the tin, then carefully loosen the edges of the tin, open it up, gently lift out the cake and leave it to cool down some more on a wire grille. Serve the cake with the compote.

  TIPS
  The compote tastes good both hot and cold when served with the almond and marzipan cake.
  Boozy compote: if no children are going to be eating the cake, you could replace 20 ml of the orange juice with 20 ml vodka or peach liqueur.
  The marzipan paste can only be grated properly if it is cold. Keep it in the refrigerator for at least 2 hours before you need to use it.


SERVING_UNIT: pieces
INSTRUCTION:
  Pre-heat the oven to 180 °C.

  Put the butter in chunks into the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 1/60 °C. Add the brown sugar and ¼ teaspoon of salt, and, with the measuring beaker in place, mix for 1 minute/speed setting 2.

  Insert the mixer attachment, add the honey and eggs, and, with the measuring beaker in place, mix for 1 minute/speed setting 2.

  Meanwhile, mix the flour, baking powder and lebkuchen spice mix together in a bowl. Put the paper cases in a 12-mould muffin tin.

  Remove the mixer attachment. Put the flour mixture and milk into the blender jug and, with the measuring beaker in place, knead everything with the knead button/1 minute. Transfer the dough to the muffin cases and bake in the oven for 20 minutes. Insert a wooden skewer to see if they are done, baking for longer if necessary.

  After the baking time is up, leave the muffins to cool a little, then carefully turn them out of their moulds and let them cool on a wire grille. Serve dusted with icing sugar.

  TIPS
  You could also cover the muffins with almonds before baking, and decorate them afterwards with chocolate or sugar frosting, like Elisen-style gingerbread.
  If you prefer a stronger taste, add 2 tablespoons of lebkuchen spice mix to the flour mixture.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the bread roll into rough pieces and place them in the blender jug. With the measuring beaker in place, chop finely for 15 seconds/speed setting 10. Repeat the process if necessary. Decant the breadcrumbs.

  Wash the parsley, shake it dry and tear the leaves from the stalks. Place them in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6, then decant.

  Peel and quarter the shallots. Trim and peel the carrots and cut them into 2-cm-long pieces. Peel the garlic clove and add it to the blender jug along with the shallots and carrot pieces. With the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the couscous, lentils and 500 ml cold water to the blender jug and, the measuring beaker not inserted, boil for 15 minutes/speed setting 2/100 °C, placing the cooking insert over the lid opening to act as a splash guard.

  Put the breadcrumbs, 1 teaspoon of salt, curry powder, 2 pinches of pepper and the chilli flakes into the blender jug and, with the measuring beaker in place, blend for 15 seconds/speed setting 8. Add the parsley and, with the measuring beaker in place, mix together for 20 seconds/speed setting 3. Decant the lentil mixture, stir once with the spatula, and leave to soak for 15 minutes. Clean out the blender jug.

  Wash the dill, shake it dry and tear the needles from the stalks. Put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Wash and dry the cucumber, cut it in half and scrape out the seeds with a teaspoon. You will need 150 g cucumber. Cut the cucumber into pieces and add to the dill in the blender jug. Insert the measuring beaker and chop for 4 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Add the yoghurt, curd cheese, lemon juice, ½ teaspoon of salt and 1 pinch of pepper and, with the measuring beaker in place, mix for 8 seconds/speed setting 4. Decant the dip and chill it in the refrigerator.

  With damp hands, shape the lentil mixture into 12 burgers, then fry them on both sides in 2 tablespoons of vegetable oil in a hot pan until golden brown. Drain on kitchen paper and keep warm until all of the burgers are done.

  Serve the lentil burgers with the dip.

  TIP
  A fresh green salad makes a good accompaniment.


SERVING_UNIT: pieces
INSTRUCTION:
  Halve and deseed the pepper, remove the stalk and wash inside and out. Cut the pepper halves into rough pieces, put them into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Remove the chopped leaves and rinse out the blender jug.

  Put the eggs, sunflower oil, yoghurt, mineral water, ½ teaspoon of salt and ¼ teaspoon of pepper into the blender jug and, with the measuring cup in place, mix for 10 seconds/speed setting 3. Sieve in the cornmeal, bicarbonate of soda and baking powder and, with the measuring beaker in place, mix with the knead button/30 seconds.

  Drain the sweetcorn in a sieve and add to the blender jug along with the pepper. With the measuring beaker in place, process with the reverse button/20 seconds/speed setting 2. Decant the dough and put aside. Clean out the blender jug.

  To make the guacamole, wash, quarter and deseed the tomato. Remove the stem end, put the tomato into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 5. Decant into another container.

  Peel the onion and garlic clove, halve the onion, add both to the blender jug and, with the measuring beaker in place, chop with the turbo button/7 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.

  Halve the avocados, remove the stone and spoon the flesh into the blender jug. Add the lime juice, 1 pinch of both salt and pepper, and, with the measuring beaker in place, mix everything for 8 seconds/speed setting 6.

  Use the spatula to scrape down the inside of the blender jug, put the tomatoes back into the blender jug and then, with the measuring beaker in place, process the guacamole with the reverse button/10 seconds/speed setting 2.

  Decant the guacamole into a bowl, season again with salt and pepper to taste, and refrigerate.

  Pre-heat a waffle iron and grease with sunflower oil. Bake the dough in batches to make waffles. Serve the waffles with the guacamole.


SERVING_UNIT: pieces
INSTRUCTION:
  Pre-heat the oven to 180 °C and grease the loaf tin.

  Place the lentils and sesame seeds in the blender jug and, with the measuring beaker in place, chop finely for 40 seconds/speed setting 10.

  Add 1 teaspoon of salt, the curry powder, baking powder and guar gum, and stir once with the spatula. Add the mineral water and eggs, and, with the measuring beaker in place, stir with the knead button/2 minutes. Stir the mixture once more with the spatula and, with the measuring beaker in place, stir again for 30 seconds/speed setting 3. Decant the dough into the prepared loaf tin.

  Bake for 1 hour in the hot oven. Turn the lentil bread out of the tin and leave to cool on a wire grille.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 180 °C.

  Cut the Emmental into 2-cm cubes and put it into the blender jug, then, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Transfer the contents to another container.

  Put the low-fat quark, ½ teaspoon of salt and 80 g Emmental into the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 6.

  Line a baking sheet with greaseproof paper, spread the mixture over it, smooth it out and bake in the oven for 25 minute until golden. If the mixture still looks too pale, bake for a little longer. Clean out the blender jug.

  Peel and halve the onion. Put half of the onion into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add 50 g gherkins and, with the measuring beaker in place, chop for 5 seconds/speed setting 5, then use the spatula to scrape down the inside of the blender jug.

  Add the mayonnaise, ketchup, white wine vinegar, ½ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, mix for 20 seconds/speed setting 3. Transfer the sauce to another vessel and clean out the blender jug.

  Wash the iceberg lettuce, shake dry and trim. Cut the rest of the onion, gherkins and lettuce into strips.

  Put the sunflower oil, minced beef, ½ teaspoon of salt and ¼ teaspoon of pepper into the blender jug and, the measuring beaker not inserted, cook with the roast button.

  Spread the baked egg and quark wrap with the sauce, cover with the lettuce, onion, cucumber, the remaining cheese and the minced beef, leaving some space around the edges, and use the greaseproof paper to roll it up to form a wrap. Cut into slices and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the garlic cloves and drain the tomatoes. Put both into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 7. Use the spatula to scrape the pieces down the inside of the blender jug. Add the cashew nuts, 1 pinch of salt and 2 pinches of pepper, and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug and then repeat the process if required. Pour the olive oil into the blender jug and, with the measuring beaker in place, process for 10 seconds/speed setting 6.

  Place each block of feta on a piece of tinfoil and spread it with half of the pesto. Wrap up the tinfoil to create a closed parcel. Rinse out the blender jug. Place the parcels in the deep steamer basket and fill the blender jug with 1 litre of warm water. Attach the deep steamer basket to the blender jug, close the lid and cook everything with the steamer button/15 minutes.

  Serve the hot feta immediately.

  TIPS
  This dish goes well with crusty French bread, Mediterranean vegetables or fresh salad. 
  You could also cook the feta parcels on a barbecue or in the oven.


SERVING_UNIT: jars
INSTRUCTION:
  First ensure that all ingredients are at room temperature.

  Wash the rosemary, shake dry, remove the needles and chop finely. Wash the thyme, shake dry and remove the leaves from the stalks. Peel the garlic clove, remove the rind from the Parmesan and cut in half, and rinse the capers and anchovy and drain.

  Put the rosemary, thyme leaves, garlic, Parmesan, capers, anchovy, olive oil, 1 big pinch each of salt and pepper, sugar and the lemon juice into the blender jug and, with the measuring beaker in place, mix with the turbo button/5 seconds.

  Use the spatula to scrape down the inside of the blender jug and, with the measuring beaker in place, mix again with the turbo button/5 seconds.

  Use the spatula to scrape the mixture down the inside of the blender jug. Add the egg and the mustard and, with the measuring beaker in place, stir for 10 seconds/speed setting 3.

  Then, with the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and then pour the sunflower oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker insert. Slowly increase the quantity of oil. The dip should now have a fine creamy consistency.

  Scrape everything down the inside of the blender jug. Add the crème fraîche and, with the measuring beaker in place, stir for 5 seconds/speed setting 4.

  Season the dip to taste with salt and pepper and, with the measuring beaker in place, stir again for 5 seconds/speed setting 4.

  TIPS 
  This Caesar dip will keep in the refrigerator for approximately 3 days. 
  It goes particularly well with barbecued meatballs, poultry, vegetables and sausages.


SERVING_UNIT: jars
INSTRUCTION:
  First ensure that all ingredients are at room temperature.

  Put the egg, 1 teaspoon of lemon juice, the mustard and 1 pinch each of salt, pepper and sugar into the blender jug and, with the measuring beaker in place, stir for 10 seconds/speed setting 3.

  Then, with the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and then pour the sunflower oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker insert. Slowly increase the quantity of oil. The sauce should now have a fine creamy consistency.

  Use the spatula to scrape the mixture down the inside of the blender jug. Add the orange zest, ¼ teaspoon of salt, the paprika powder, pineapple juice, orange juice, tomato purée and the remaining lemon juice and, with the measuring beaker in place, mix for 15 seconds/speed setting 4.

  Season the cocktail sauce to taste with salt, pepper and paprika powder and, with the measuring beaker in place, stir in the seasoning for 5 seconds/speed setting 4.

  TIPS
  This cocktail sauce will keep in the refrigerator for approximately 3 days. 
  It goes particularly well with barbecued fruits de mer, bread and vegetables.


SERVING_UNIT: jars
INSTRUCTION:
  First ensure that all ingredients are at room temperature. Halve and quarter the ginger, and halve, deseed and wash the chilli inside and out.

  Put the diced mango, pineapple juice, curry powder, ¼ teaspoon of pepper, ginger, mustard, brown sugar, ½ teaspoon of salt, the chilli pod and lime juice into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 8. Then use the spatula to scrape down the inside of the blender jug. If required, mix again with the measuring beaker in place for 10 seconds/speed setting 8, then use the spatula to scrape the mixture down the inside of the blender jug.

  Add the egg and, with the measuring beaker in place, stir for 10 seconds/speed setting 3.

  Then, with the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and then pour the sunflower oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker insert. Slowly increase the quantity of oil. The dip should now have a fine creamy consistency.

  Scrape everything down the inside of the blender jug. Add the crème fraîche and, with the measuring beaker in place, stir for 10 seconds/speed setting 4.

  Season the curry dip to taste with salt and pepper and, with the measuring beaker in place, stir again for 5 seconds/speed setting 4.

  TIP
  This curry dip will keep in the refrigerator for approximately 3 days.


SERVING_UNIT: jars
INSTRUCTION:
  Peel the onions and garlic. Put the onion, one garlic clove and the dried tomato into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Then use the spatula to scrape down the inside of the blender jug.

  Add the chopped tomatoes and, with the measuring beaker in place, blend for 5 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add 25 g of jam sugar, the cardamom, 1 big pinch of pepper, the paprika powder, allspice, nutmeg, cinnamon, ¼ teaspoon of salt and the apple cider vinegar, and, with the measuring beaker in place, stir for 10 seconds/speed setting 5.

  Use the spatula to scrape the mixture down the inside of the blender jug again and, with the measuring beaker in place, simmer for 10 minutes/speed setting 2/100 °C. Then, with the measuring beaker in place, blend for 20 seconds/speed settings 7–9, increasing the speed gradually. Decant the ketchup and rinse out the blender jug.

  Pour the cola into the blender jug and, the measuring beaker not inserted, heat for 7 minutes/speed setting 1/100 °C. In the meantime, peel and quarter the ginger, and halve, deseed and wash the chilli inside and out.

  Put the orange juice, pineapple juice, ginger, chilli pod and the remaining garlic into the blender jug and, with the measuring beaker in place, mix them for 10 seconds/speed setting 8.

  Put the reserved ketchup and the remaining jam sugar into the blender jug and, the measuring beaker not inserted, reduce for 6 minutes/speed setting 1/100 °C.

  Season the ketchup to taste with salt and pepper and, with the measuring beaker in place, stir again for 5 seconds/speed setting 3.

  Pour the still-hot ketchup into sterilised jars or bottles, remove splashes from the rims, seal and allow to cool down completely at room temperature.

  TIP 
  Keep the cooled ketchup in the refrigerator and consume within 4 weeks.


SERVING_UNIT: jars
INSTRUCTION:
  Put the brown sugar into the blender jug with 3 tablespoons of water and, with the measuring beaker in place, caramelise for 6 minutes/speed setting 1/130 °C.

  Halve and quarter the onions, peel the garlic clove, and halve, deseed and wash the chilli pod inside and out. Put the onion quarters, garlic clove, chilli pod and 1 teaspoon of salt into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5.

  Then use the spatula to scrape the mixture down the inside of the blender jug and then continue to chop, with the measuring beaker in place, for 10 seconds/speed setting 5.

  Peel the apple, cut into quarters and remove the core. Also place in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.

  Add the cubed mango and the apple cider vinegar and, the measuring beaker not inserted, but with the cooking pot on the blender jug lid as a splash guard, boil down with the reverse button/1 hour 15 minutes/speed setting 1/90 °C.

  Once the cooking time has elapsed, check the consistency, and if the chutney still seems too liquid, continue to boil down, the measuring beaker not inserted, with the reverse button/15 minutes/speed setting 1/90 °C.

  Season the mango chutney to taste with salt and, with the measuring beaker in place, mix for 5 seconds/speed setting 3. Then while still hot, pour the mixture into sterilised screw-top jars, seal well and stand them upside down for 5 minutes. Then turn them the right way up and allow to cool down completely to room temperature.

  TIPS 
  This mango chutney goes particularly well with barbecued poultry, lamb and vegetables. 
  If stored unopened in a cool, dark place, the chutney will keep for approximately 6 months.


SERVING_UNIT: jars
INSTRUCTION:
  Peel and quarter the onion. Halve and deseed the peppers and wash them inside and out. Drain the pickled gherkins and cut in half.

  Put the onion and pepper pieces and the gherkins into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Then use the spatula to scrape down the inside of the blender jug.

  Remove half the quantity of the mixture and put to one side. Peel the garlic clove, add to the mixture in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Once again, use the spatula to scrape down the inside of the blender jug.

  Add the butter in chunks and the sugar and, the measuring beaker not inserted, caramelise the mixture with the roast button.

  Add the tomato purée and, the measuring beaker not inserted, caramelise the mixture again with the roast button.

  Add the apple cider vinegar, passata, drained pineapple pieces and all the remaining seasoning and, with the measuring beaker in place, cook for 6 minutes/speed setting 2/95 °C. Then, with the measuring beaker in place, blend for 10 seconds/speed settings 6–8, increasing the speed gradually.

  Use the spatula to scrape down the inside of the blender jug and add the reserved vegetable mixture.

  Then, with the measuring beaker in place, cook the shashlik sauce again with the reverse button/6 minutes/speed setting 1/95 °C. Season to taste with salt, pepper, paprika powder and Tabasco, and stir in the seasoning with the reverse button/15 seconds/speed setting 2.

  Pour the shashlik sauce while still hot into sterilised jars or bottles, remove splashes from the rims, seal and allow to cool down completely at room temperature.

  TIPS 
  Keep the cooled shashlik sauce in the refrigerator and consume within 4 weeks. 
  This shaslik sauce goes well with barbecued meat skewers made of lamb, beef or pork and with sausages.


SERVING_UNIT: jars
INSTRUCTION:
  Put the bacon into the blender jug and, the measuring beaker not inserted, fry with the roast button/10 minutes. Then decant.

  Peel and quarter the onions, peel the garlic cloves and put in the blender jug with the dried tomatoes. With the measuring beaker in place, chop for 10 seconds/speed setting 7 and then use the spatula to scrape the mixture down the inside of the blender jug.

  Add the chopped tomatoes and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Once again, use the spatula to scrape down the inside of the blender jug.

  Add the jam sugar, cardamom, 2 big pinches of pepper, the paprika powder, allspice, nutmeg, cinnamon, ½ teaspoon of salt and the apple cider vinegar, and, with the measuring beaker in place, stir for 10 seconds/speed setting 5.

  Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, boil for 10 minutes/speed setting 2/100 °C. Then, with the measuring beaker in place, blend for 20 seconds/speed settings 7–9, increasing the speed gradually.

  Add the beet juice and the smoked salt and, with the measuring beaker in place, bring the ketchup to the boil for another 6 minutes/speed setting 1/95 °C. Add the bacon and, with the measuring beaker in place, stir in for 10 seconds/speed setting 3.

  Season with the smoked salt and, with the measuring beaker in place, stir in for 5 seconds/speed setting 3.

  Pour the still-hot ketchup into sterilised jars or bottles, remove splashes from the rims, seal and allow to cool down completely at room temperature.

  TIP 
  Keep the cooled ketchup in the refrigerator and consume within 4 weeks. 
  INFO
  Hickory smoked salt is salt enhanced by a smoky taste and is a firm favourite in American barbecue cuisine. It is available in specialist shops and well-stocked supermarkets.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the apples, cut them into quarters, discarding the cores, and cut into 1.5-cm-thick sticks.

  Slit the vanilla pod open lengthways and scrape out the pulp with the back of a knife. Mix the apple sticks with the vanilla pulp, raisins, cardamom seeds, black peppercorns, bay leaf, sugar, cinnamon stick and juniper berries, put the mixture into a vacuum bag, and vacuum cook. Alternatively, put the apple sticks in a freezer bag with the vanilla pulp, raisins and spices. Place the freezer bag in the water with the opening pointing upwards and press the air out of it completely, then seal it tight with a clip.

  Insert the cooking pot into the blender jug and full the blender jug with hot tap water up to just below the edge of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat for 15 minutes/speed setting 1/65 °C.

  Place the vacuum-cooked apple sticks in the cooking pot and press them gently into the water until they are completely covered. If the apple sticks are in a freezer bag, place it in the cooking pot so that the opening, closed with the clip, is pointing upwards. If necessary, pour in a little more water, but be careful not to go over the maximum fill level of the blender jug.

  With the measuring beaker in place, cook the apple sticks for 20 minutes/speed setting 1/65 °C.

  Remove the vacuum bag, cut it open and transfer the contents to a pot. Add the red peppercorns, vinegar and room-temperature apple juice and bring everything briefly to a boil.

  Empty out the blender jug, rinse with cold water and insert the mixer attachment.

  To make the zabaglione, put the room-temperature wheat beer, sugar and egg yolks into the blender jug and, with the measuring beaker in place, mix for 12 minutes/speed setting 3/70 °C until it is a foaming, thick, creamy consistency.

  Leave the spiced apples to cool, then serve with the wheat beer zabaglione.


SERVING_UNIT: portions
INSTRUCTION:
  To make the smoked broth, peel and quarter the onion, roughly chop the smoked bacon and add both to the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 9. Use the spatula to scrape down the inside of the blender jug.

  Add the oil and, the measuring beaker not inserted, sauté with the roast button/5 minutes. Add the bay leaves, smoked paprika, cloves, juniper berries, liquid smoke, caraway seeds, fennel seeds and coriander seeds, plus 300 ml warm water, and, the measuring beaker not inserted, boil with the reverse button/5 minutes/speed setting 1/95 °C. Decant the broth into a bowl and leave it to stand at room temperature for at least 30 minutes, until it is lukewarm. Meanwhile, leave the salmon to stand at room temperature.

  Rinse the salmon fillets with cold running water, pat them dry and leave them to marinate in the broth for 2 hours. Now carefully vacuum cook them with a little of the smoked broth. Alternatively, put the salmon fillets and a little smoked broth in freezer bags. Place the freezer bags in water with their openings pointing upwards and press the air out of them completely, then seal them tight with clips.

  Wash, trim and halve the mangetout and lay them in the deep steamer basket. Put 1 litre of hot water in the blender jug, insert the deep steamer basket with the lid on, and cook the mangetout with the steamer button/5 minutes.

  Remove the deep steamer basket and rinse the mangetout with cold water.

  Insert the cooking pot into the blender jug and full the blender jug with hot tap water up to just below the edge of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat for 15 minutes/speed setting 1/65 °C.

  Place the vacuum-cooked fish fillets in the cooking pot and press them gently into the water until they are completely covered with water. If the salmon fillets are in freezer bags, place them in the cooking pot so that their openings, closed with the clips, are pointing upwards. If necessary, pour in a little more water, but be careful not to go over the maximum fill level of the blender jug.

  With the measuring beaker in place, cook the salmon for 20 minutes/speed setting 1/65 °C. Remove the vacuum bag containing the salmon.

  Wash the lemon, rub it dry and remove a few strips of peel using a peeler. Cut the lemon into quarters.

  Peel the onion, cut it into thin rings and sweat it in a frying pan with 1 tablespoon of vegetable oil and the butter. Add the mangetout and lemon peel, and season with salt and pepper.

  Wash the parsley, shake it dry, tear the leaves from their stalks and chop roughly. Grate the fresh horseradish, add to the mangetout along with the parsley, and stir everything through a couple of times.

  Carefully take the salmon fillets out of the bag, pat them dry, and fry with the rest of the vegetable oil in a hot frying pan for 1 minute on each side.

  Arrange the salmon fillets on the sautéed mangetout. Drizzle with the olive oil and serve with the lemon wedges.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 170 °C.

  Wash the lamb fillets under cold running water and pat dry. Brush them with 2 tablespoons of olive oil and season with the fennel and coriander seeds, ½ teaspoon of salt and ½ teaspoon of pepper.

  Wash 4 sage leaves, shake them dry, put them into a vacuum bag along with the lamb fillets, and vacuum cook. Alternatively, put the lamb fillets and the sage leaves in freezer bags. Place the freezer bags in water with their openings pointing upwards and press the air out of them completely, then seal them tight with clips.

  Wash, dry and halve the aubergines, and season the cut sides with ½ teaspoon of salt and ½ teaspoon of pepper. Place on a baking sheet, cut side down, and drizzle over 4 tablespoons of olive oil. Bake in the pre-heated oven for 1 hour.

  Insert the cooking pot into the blender jug and full the blender jug with hot tap water up to just below the edge of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat for 15 minutes/speed setting 1/65 °C.

  Place the vacuum-cooked lamb fillets in the cooking pot and press them gently into the water until they are completely covered. If the lamb fillets are in freezer bags, place them in the cooking pot so that their openings, closed with the clips, are pointing upwards. If necessary, pour in a little more water, but be careful not to go over the maximum fill level of the blender jug.

  With the measuring beaker in place, cook the lamb fillets for 30 minutes/speed setting 1/65 °C.

  Meanwhile, wash the sprigs of rosemary, the rest of the sage leaves and the cherry tomatoes, and shake them dry. Peel the garlic cloves and squash them gently with the back of a knife. Put the herbs and garlic cloves in a pot with 200 ml room-temperature olive oil and heat up. Add the cherry tomatoes to the olive oil and steep them for 20 minutes, keeping the heat low.

  Take the vacuum bag out of the blender jug and put it aside.

  Empty out the blender jug, rinse with cold water and dry.

  Wash the basil leaves and shake them dry. Put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8.

  Take the aubergines out of the oven, leave them to cool for 10 minutes, then scrape the flesh into the blender jug using a spoon (removing any seeds if you prefer). Add 3 tablespoons of the tomato-flavoured oil and, with the measuring beaker in place, blend with the reverse button/5 minutes/speed setting 1/80 °C. Season with salt and pepper and, with the measuring beaker in place, mix with the reverse button/10 seconds/speed setting 1.

  Carefully remove the lamb fillets from the bag and pat dry thoroughly. Wash the sprigs of thyme and bay leaves and shake them dry. Sear the lamb fillets in a frying pan with 3 tablespoons of tomato-flavoured oil, the sprigs of thyme and the bay leaves. Season with salt and pepper to taste. Arrange the lamb fillets on plates with the aubergines and drained tomatoes, scatter over the parsley and serve.

  TIP
  The rest of the tomato-flavoured oil can be reserved to use in salad dressings, for instance.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 180 °C.

  Cut off the Parmesan rind, cut the cheese into quarters, put it into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Decant and wipe out the blender jug. Set 40 g of the Parmesan to one side for later.

  Place a ring-shaped cutter on a baking sheet lined with greaseproof paper and put a quarter of the Parmesan into it. Then smooth it out and make 3 more Parmesan crisps with the rest of the Parmesan.

  Put the baking sheet with the Parmesan crisps in the oven for 2 minutes, so that the Parmesan melts. Take them out of the oven and leave them to cool.

  Clean the porcini and cut them into bite-sized pieces. Wash the thyme and shake it dry.

  Peel the shallots and garlic and put them into the blender jug. With the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug.

  Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes/120 °C. Add the risotto rice and 100 g porcini and, the measuring beaker not inserted, sauté with the roast button/1 minute/120 °C.

  Then deglaze with the room-temperature white wine and the hot vegetable stock, add the sprigs of thyme and bay leaves and, the measuring beaker not inserted, cook with the reverse button/5 minutes/speed setting 1/95 °C. Remove the lid of the blender jug and leave to cool for 10 minutes. Decant the contents of the blender jug into a vacuum bag and vacuum cook. Alternatively, transfer the contents of the blender jug to freezer bags. Place the freezer bags in water with their openings pointing upwards and press the air out of them completely, then seal them tight with clips. Rinse out the blender jug.

  Insert the cooking pot into the blender jug and full the blender jug with hot tap water up to just below the edge of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat for 20 minutes/speed setting 1/85 °C.

  Transfer the vacuum-cooked risotto to the cooking pot and press it gently into the water until it is completely covered with water. If the risotto rice is in freezer bags, place them in the cooking pot so that their openings, closed with the clips, are pointing upwards. If necessary, pour in a little more water, but be careful not to go over the maximum fill level of the blender jug.

  With the measuring beaker in place, cook the risotto for 50 minutes/speed setting 1/85 °C.

  Take the bag out of the water, empty out the blender jug, and decant the contents of the bag into the blender jug. Remove the sprigs of thyme and bay leaves.

  Check whether the risotto is cooked – it should be firm to the bite yet tender. If the risotto is not quite done, continue cooking it, with the measuring beaker in place, with the reverse button/2 minutes/speed setting 1/95 °C. Repeat the process if necessary.

  Add the rest of the Parmesan and, with the measuring beaker in place, process with the reverse button/30 seconds/speed setting 3. If necessary, add a little more hot vegetable stock – the risotto should have a creamy consistency.

  Heat up the butter and vegetable oil in a frying pan and sauté the remaining porcini. Season with salt and pepper.

  Arrange the risotto in deep-rimmed plates. Lay the porcini and Parmesan crisps on top and serve immediately.


SERVING_UNIT: portions
INSTRUCTION:
  To make the pretzels, put 300 ml lukewarm water and the sugar into the blender jug. Crumble in the yeast and, with the measuring beaker in place, mix for 3 minutes/speed setting 1/37 °C.

  Add the cubed butter, plain flour and 1 teaspoon of salt, and, with the measuring beaker in place, process with the knead button/2 minutes until you have a smooth dough.

  Take out the yeast dough, shape it into a ball, place it in a bowl, cover, and leave to prove in a warm place for at least 30 minutes, until it has doubled in size. Clean out the blender jug thoroughly.

  Put 200 ml water and the bicarbonate of soda into the blender jug and, with the measuring beaker in place, warm for 1 minute 30 seconds/speed setting 1/100 °C. Decant the bicarbonate of soda solution, set it aside and rinse out the blender jug.

  Pour 500 ml warm water into the blender jug, place the veal sausages in the cooking pot and, with the measuring beaker in place, cook for 12 minutes/speed setting 1/80 °C.

  Remove the veal sausages, leave them to cool for 10 minutes, then peel them and cut them into 0.5-cm slices. Rinse out the blender jug with cold water and pre-heat the oven to 190 °C.

  Knead the yeast dough thoroughly with your hands and divide it into 8 portions. Roll out the individual portions on a floured surface to form 40-cm-long strands that are markedly thinner at the ends and somewhat fatter in the middle. Hold the ends in your hands and cross them over to make a looped pretzel. Press the ends together firmly with a little water.

  Place the pretzels on a baking sheet lined with baking parchment, brush generously with the bicarbonate of soda solution, and sprinkle with coarse salt. Bake the pretzels in the oven for 25 minutes, until golden brown.

  Meanwhile, wash the chives and thyme and shake them dry, then cut the chives into little rolls. Peel the onion and cut it into quarters. Wash, quarter and core the apple.

  Halve the gherkins and put them into the blender jug along with the onions and apple quarters. With the measuring beaker in place, chop everything for 7 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Heat the vegetable oil in a pan and fry the veal sausage slices together with the sprigs of thyme. Put the fruit vinegar, olive oil, mustard, ¼ teaspoon of pepper, chopped chives and veal sausage slices into the blender jug. With the measuring beaker in place, process with the reverse button/8 seconds/speed setting 2. Season the salad with salt and pepper and process again with the reverse button/8 seconds/speed setting 2. Leave the salad to stand for 20 minutes.

  Serve the salad with the pretzels while they are still slightly warm.


SERVING_UNIT: portions
INSTRUCTION:
  Put 500 ml cold water into the blender jug. Peel, wash and halve the potatoes, put them into the cooking pot, attach this to the blender jug and, with the measuring beaker in place, steam with the steamer button/15 minutes.

  Take out the cooking pot, tip the water out of the blender jug, put the potatoes into the blender jug and leave to cool a little for 10 minutes.

  Add the plain flour, cornflour, egg yolk, 1 teaspoon of salt and 1 large pinch of nutmeg, and, with the measuring beaker in place, mix with the knead button. Decant the mixture into a bowl and leave to stand for 10 minutes. Clean out the blender jug.

  Using a teaspoon, spoon walnut-sized pieces out of the dumpling dough and roll them out on a floured surface. Ensure that the potato dumpling fingers are slightly fatter in the middle and thinner at the ends.

  Arrange the dumplings in the deep steamer basket and shallow steamer basket. Put 1 litre of water at room temperature in the blender jug, insert the deep steamer basket with the shallow steamer basket inserted, put the lid on, and cook the finger dumplings with the steamer button.

  Remove the steamer attachment, keeping the lid closed, and set to one side. Empty out and rinse the blender jug.

  Clean the king oyster mushrooms and cut them into bite-sized pieces. Wash the parsley, shake it dry and tear the leaves from their stalks. Peel and halve the onion. Put the parsley and onion into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.

  Put the bacon lardons and butter in pieces into the blender jug and, the measuring beaker not inserted, cook with the roast button/3 minutes.

  Add the mushrooms and, the measuring beaker not inserted, fry with the roast button. Add the cream at room temperature and the lukewarm vegetable stock, and, with the measuring beaker in place, cook with the reverse button/10 minutes/speed setting 1/100 °C.

  Mix the cornflour with 3 tablespoons of cold water, add to the blender jug through the lid opening, and, with the measuring beaker in place, cook everything with the reverse button/3 minutes/speed setting 1/100 °C.

  Season the mushroom ragout with salt and pepper, and, with the measuring beaker in place, mix in the seasonings with the reverse button/10 seconds/speed setting 1.

  Wash the sprigs of thyme and shake them dry. Heat the butter and vegetable oil in a pan along with the sprigs of thyme, then fry the dumpling fingers until golden brown.

  Arrange the potato dumpling fingers and mushroom ragout on plates and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the pork knuckles under cold running water and pat dry. Score the crackling crosswise (without cutting into the meat), place the meat in the deep steamer basket and sprinkle each with ½ teaspoon of salt.

  Pour 1 litre of water at room temperature into the blender jug, close the steamer attachment and put it in place, then cook everything with the steamer button/1 hour.

  Put the deep steamer basket aside, keeping the lid on, then empty out and clean the blender jug. Pre-heat the oven to 180 °C.

  Mix the mustard, honey, apple cider vinegar, soy sauce, olive oil and ½ teaspoon of salt together in a small bowl. Place a roasting grid on a dripping pan (deep baking tin) and put the pork knuckles on top. Brush the meat side of the knuckles with the marinade.

  Pour 250 ml water at room temperature into the dripping pan and put the knuckles into the oven, resting on the grid on the dripping pan. (If the dripping pan and grid do not fit onto the middle oven shelf together, slide the dripping pan onto the shelf below. Roast the pork knuckles for 2 hours and 30 minutes.

  Brush the meat side with the marinade every now and then, and baste the crackling with lukewarm water. Top up the water in the dripping pan if necessary.

  To make the radish salad, trim and wash the radishes, halve any large ones, and put them into the blender jug. Trim and wash the celery, cut into 2-cm-long pieces and add to the radishes. Wash the parsley, shake it dry, tear off the leaves and put them in the blender jug.

  When the pork knuckles are cooked, place under the grill for around 10 minutes to get the crackling crispy, if you wish, keeping a constant eye on it.

  Add the apple cider vinegar, olive oil, mustard, crème fraîche, ¼ teaspoon of salt and ¼ teaspoon of pepper to the radish mixture in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug, add the capers, season with salt and pepper, then mix again with the reverse button/5 seconds/speed setting 2.

  Cut the pork knuckles in half and serve with the radish salad.

  TIP
  Sweet mustard, pretzels or rye bread go well with this dish.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the pork belly under cold running water and pat dry. Score the crackling crosswise (without cutting into the meat) and sprinkle with 1 teaspoon of salt.

  Season the meat side with ¼ teaspoon of pepper. Pre-heat the oven to 180 °C. Place the pork belly in a dripping pan (or deep baking tin), crackling side down. Peel the onions and cut them into quarters. Trim, peel and wash the carrots and cut them into 4-cm-thick chunks. Wash the marjoram and shake it dry. Place the onions, carrots, marjoram and caraway seeds in the dripping pan.

  Pour in 250 ml room-temperature water and half of the wheat beer, and cook the pork belly and crackling in the oven for 1 hour. Turn the pork belly so that the crackling is facing up, and cook for another hour. Top up with wheat beer if necessary.

  Cut the French bread into 1-cm cubes and set aside. Peel and halve the onion and put it into the blender jug. Wash the parsley, shake it dry, tear off the leaves and put them in the blender jug along with the onion. With the measuring beaker in place, chop for 7 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.

  Add the milk at room temperature, 1 teaspoon of salt and 1 pinch of nutmeg, and, with the measuring beaker in place, warm with the reverse button/6 minutes/speed setting 1/100 °C. Add the cubes of bread and the eggs, and knead everything with the knead button. Decant the mixture into a bowl, cover, and leave to stand for 30 minutes. Clean out the blender jug.

  With damp hands, shape the mixture into 10 dumplings and place them in the shallow steamer basket. Put 1 litre of water at room temperature in the blender jug. Insert the shallow steamer basket into the deep steamer basket, attach to the blender jug with the lid closed, and cook with the steamer button.

  Remove the steamer attachment, with the lid still on, and set to one side. Empty out the blender jug. Mix the honey and dark beer together, and brush the pork belly with it. Roast the pork belly for another 30 minutes.

  Trim the pointed cabbage, wash it thoroughly and cut it into 4-cm chunks. Peel and halve the onion and put it into the blender jug. Wash the parsley and thyme and shake them dry. Tear the parsley leaves from their stems, put them into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.

  Put the bacon lardons and butter into the blender jug and, the measuring beaker not inserted, sauté with the roast button/3 minutes.

  Add the pointed cabbage, ½ teaspoon of salt, 1 big pinch of pepper, nutmeg, caraway seeds, thyme sprigs and dark beer, and, with the measuring beaker in place, cook everything with the reverse button/8 minutes/speed setting 2/80 °C. Remove the thyme stalks. Season the cabbage with salt and pepper, and, with the measuring beaker in place, mix with the reverse button/10 seconds/speed setting 2.

  When the pork belly is cooked, place it under the grill for around 10 minutes if you wish, to get the crackling crispy, keeping a constant eye on it.

  To make the dumplings, heat the butter, oil and breadcrumbs in a pan, and toss the dumplings.

  Serve the pork belly and crackling with the dumplings and cabbage. Serve the roasting juices with the vegetables as a sauce.


SERVING_UNIT: pieces
INSTRUCTION:
  Slit the vanilla pods open lengthways and, with the back of a knife, scrape out the pulp. Pour the room-temperature milk, sugar and vanilla pulp into the blender jug. Crumble the yeast in and, with the measuring beaker in place, heat everything for 3 minutes/speed setting 1/37 °C. Then add 40 ml of the sunflower oil, the flour, softened butter in chunks, egg yolk, and ½ teaspoon of salt and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Remove half the mixture and put in a bowl greased with butter.

  Use the spatula to scrape the rest of the mixture down the inside of the blender jug. Add the remaining sunflower oil and the cocoa to the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 4. Then put the dark mixture dough into another bowl greased with butter, cover each bowl with a damp tea towel and allow to rise in a warm place for 1 hour.

  In turn, on a floured surface, roll the mixture from each bowl into a circle measuring 45 cm in diameter. Place one circle on top of the other and roll with the rolling pin again so that they are a bit flatter, in case the mixture is continuing to rise. Cut the circle into 12 slices (like a cake) and roll each slice up from the wide edge with either the light or dark side facing upwards. (You will get dark or light horns depending on which side is facing upwards.)

  Place the horns on a baking sheet lined with greaseproof paper. Cover with a damp tea towel and allow to rise for another 30 minutes.

  Pre-heat the oven to 190 °C.

  In a small bowl, whisk the egg yolk and milk together with a fork. Brush the horns with the egg wash, and bake for 20 minutes. Check to see if the horns are golden, and, if necessary, bake for a little longer.

  Allow the horns to cool on a cake rack.

  TIP 
  The horns can be decorated with icing sugar or with melted white and dark couverture.
  VARIATION 
  When rolling the horns, roll in a piece of marzipan paste at the same time.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the shallots. Peel the garlic cloves and put in the blender jug with the shallots. With the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Then add the olive oil. The measuring beaker not inserted, stew for 2 minutes/speed setting 1/100 °C.

  Add the honey, tomato purée, apple cider vinegar, soy sauce, passata, 2 pinches of salt, 3 pinches of pepper, curry and pineapple juice, and, with the measuring beaker in place, cook for 15 minutes/speed setting 2/100 °C.

  Cut the sausages into 1.5-cm slices and add to the sauce. With the measuring beaker in place, cook with the reverse button/3 minutes/speed setting 1/100 °C.

  TIP
  Serve the sausage goulash with bread.


SERVING_UNIT: pieces
INSTRUCTION:
  Pre-heat the oven to 180 °C.

  Put the butter cut into pieces, the sugar, vanilla sugar, vanilla extract and 1 pinch of salt into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug. Put the milk at room temperature into the blender jug and, with the measuring beaker in place, stir for 1 minute/speed setting 3. Put the flour and baking powder into the blender jug and, with the measuring beaker in place, stir into a smooth mixture for 2 minutes/speed setting 3.

  Line a baking sheet with greaseproof paper. Using 2 tablespoons, measure out 5 small mounds of mixture for the mini version or 3 mounds for the standard size on the greaseproof paper. Ensure that there is sufficient space between them, as the mixture will spread during baking. Using a damp knife-blade, shape the mounds into neat circles and bake for 15 minutes. Carry out a skewer test using a wooden cocktail stick to check that they are cooked through, and bake for a little longer if necessary. Continue in the same way with the rest of the mixture until it is used up. Once baked, allow to cool on a cake rack. Clean the blender jug.

  VARIATION: Lemon iced cookies
  Put 250 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug and repeat the process, if necessary. Use the spatula to scrape the icing sugar mixture down the inside of the blender jug. Add 3 tablespoons of lemon juice and, with the measuring beaker in place, mix for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing and allow to set.
  VARIATION: Strawberry iced cookies
  Wash, pat dry, hull and halve 100 g fresh strawberries. Put them to one side. Put 250 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug and repeat the process, if necessary. Use the spatula to scrape the icing sugar mixture down the inside of the blender jug. Add 3 tablespoons of (ready-made) strawberry sauce and 1 tablespoon of water at room temperature to the blender jug and, with the measuring beaker in place, mix for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing and decorate with the strawberries.
  VARIATION: Monster cookies
  Put 200 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8.Use the spatula to scrape down the inside of the blender jug, and repeat the process if necessary, then decant the icing sugar.
  Put 100 g coconut flakes and 3 drops of blue food colouring into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 4. Repeat the process as required with the reverse button/2 minutes/speed setting 3. Then decant into a shallow bowl.
  Put the icing sugar into the blender jug. Put 2½ tablespoons of water at room temperature and 3 drops of blue food colouring in the blender jug and, with the measuring beaker in place, stir everything for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing. 
  Dip the still-sticky cookies into the blue coconut flakes. Decorate each cookie with 2 mini-cookies (e.g. mini chocolate chip cookies) to look like eyes.
  VARIATION: Owl cookies
  Put 150 g plain couverture broken into pieces in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Use the spatula to scrape the chocolate down the inside of the blender jug. Add 110 ml of cream (30% fat) at room temperature and, with the measuring beaker in place, heat up for 4 minutes/speed setting 1/50 °C. Brush the cookies with the chocolate glaze. Separate one Mini Oreo biscuit per cookie and place on the glaze with the cream side facing upwards to make eyes. Then take 2 Smarties per cookie to create the pupils and place in the middle of the Oreos and press down lightly. 
  VARIATION: Fried egg cookies
  Drain 6 tinned apricot halves. Put 250 g sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug and repeat the process, if necessary. Use the spatula to scrape the icing sugar down the inside of the blender jug.
  Add 1 tablespoon of lemon juice and 2 tablespoons of water at room temperature and, with the measuring beaker in place, stir for 12 seconds/speed setting 5. Scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for another 5 seconds/speed setting 5. Brush the cookies with the icing, place the apricots cut side down on top of the icing and press down lightly. This version works best with standard-size cookies.
  TIPS
  It is crucial to use the correct quantity of liquid for all the glazes using icing sugar. The glazes for these cookies should not be too thick, so a little more liquid can be stirred in to obtain a glaze that can be spread easily. 
  It is possible to make many more versions of the decorations suggested from those described. Simply mix and match them as you wish, or make up other versions, e.g. chocolate glaze with hazelnut praline, strawberry icing with hundreds and thousands, or lemon icing with Smarties.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake it dry, remove the leaves from the stems and put the leaves into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant and rinse out the blender jug.

  Peel and quarter the onion, peel the garlic and ginger, and put them into the blender jug with the onion and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. Use the spatula to scrape the pieces down the inside of the blender jug. Add the rapeseed oil and, the measuring beaker not inserted, sauté with the roast button/5 minutes/120 °C.

  Peel and wash the celeriac and cut into 3-cm dice. Trim and wash the celery sticks and slice into pieces 3 cm long. Put the celeriac and the celery into the blender jug, and, the measuring beaker not inserted, sauté with the roast button/5 minutes/120 °C.

  Pour on the warm vegetable stock and, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.

  With the measuring beaker in place, blend the soup for 30 seconds/speed setting 5. Then add the coconut milk at room temperature, the lime juice, cumin, 1 teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, blend for 25 seconds/speed settings 6–8, increasing the speed gradually. Continue to blend the soup as desired, with the measuring beaker in place for another 1 minute/speed setting 8, so that it is even creamier.

  Fry the diced bacon until crispy in a frying pan.

  With the measuring beaker in place, heat the soup again for 1 minute/speed setting 2/100 °C, season with salt and pepper, and with the measuring beaker in place, stir for 15 seconds/speed setting 2. Serve the soup sprinkled with diced bacon and parsley.

  TIPS 
  Coconut chips or go well with the soup. Sprinkle them on top of the soup with the diced bacon. 
  This soup is also delicious served cold.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the rosemary, shake dry, remove the needles and chop into small pieces with a knife and put aside.

  Remove the rind and any gristle from the bacon and cut the bacon into 0.5-cm strips. Peel and halve the onion and garlic, put both into the blender jug with the bacon and, with the measuring beaker in place, chop for 7 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug, add the oil and, the measuring beaker not inserted, sear with the roast button/3 minutes. In the meantime, trim and wash the celery, peel the carrot and cut both vegetables into pieces. Put the pieces into the blender jug and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug, pour on the warm stock and, with the measuring beaker in place, cook for 15 minutes/speed setting 1/95 °C.

  Add the ham, tomatoes, beans and pasta and, with the measuring beaker in place, cook with the reverse button/time according to the pasta packet instructions/speed setting 1/100 °C. Check at the end of the cooking time that the pasta is cooked and, if necessary, extend the cooking time. Season the stew to taste with salt and pepper and, with the measuring beaker in place, mix with the reverse button/10 seconds/speed setting 1, and garnish with rosemary.


SERVING_UNIT: portions
INSTRUCTION:
  To make the relish, clean, wash, core the peppers and cut into quarters. Peel the garlic and put it with the quartered peppers in the blender jug. With the measuring beaker in place, chop for 20 seconds/speed setting 4. Then remove the mixture and reserve. Peel and halve the 2 onions for the relish and the patties and, with the measuring beaker in place, chop them in the blender jug using the turbo button/2 seconds. Remove half the quantity of chopped onion and put to one side. Use the spatula to scrape the rest of the onion down the inside of the blender jug, add the oil and, the measuring beaker not inserted, sauté using the roast button/3 minutes. Add the pepper and garlic mixture, add paprika powder and, the measuring beaker not inserted, continue to sauté for 5 seconds/speed setting 1/100 °C. Add 8 tablespoons of water, the vinegar, sugar and 1 pinch each of salt and pepper and, the measuring beaker not inserted, boil down for 30 minutes/speed setting 1/100 °C until the mixture becomes creamy. Then, with the measuring beaker in place, blend for 10 seconds/speed setting 5. Remove the relish from the blender jug and cool before serving. Clean the blender jug.

  To make the patties, dice the bread roll and soak in the milk for 10 minutes. Then squeeze out thoroughly. Clean and wash the courgette, cut into 4 pieces and put them in the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 5. Use the spatula to scrape the pieces of courgette down the inside of the blender jug. Then add the previously chopped onion and all the other ingredients. Then, with the measuring beaker in place, mix for 1 minute/speed setting 2. Season again with salt and pepper, if necessary.

  For the toppings, wash the lettuce leaves and shake them dry. Wash and dry the beef tomato, cut into eighths and remove the stalk. Carefully cut the feta in to thin slices.

  With damp hands, shape four patties from the minced beef and, in a hot grill pan, grill or fry them on both sides for 3 minutes each. Cut the ciabatta roll in half and briefly toast the cut sides.

  Spread the lower half of the rolls with the relish. Place the salad leaves, tomato slices and the patties on top. Arrange the feta on top of these and sprinkle a pinch of pepper over the burgers. Garnish with olives, place the upper half of the roll on top and serve the burger with the rest of the relish.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the ginger and garlic, put them into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6.

  Decant and rinse out the blender jug. Wash the lemon grass, cut into long pieces and flatten by hitting them with a saucepan. Trim the mushrooms and cut large ones in half. Peel the carrots and cut into thin slices. Wash and halve the tomatoes. Wash the chicken breast fillet, pat dry, cut in half horizontally and cut into slices ½ cm thick.

  Gently warm up the coconut oil until it is liquid and mix half of it with the curry paste. Rub it into the chicken. Put the chicken in the remaining coconut oil in the blender jug, and, the measuring beaker not inserted, brown with the roast button, then remove.

  Put the ginger, garlic, lemon grass, carrots and mushrooms into the blender jug and, the measuring beaker not inserted, stew with the roast button/5 minutes. Pour in the coconut milk and stock at room temperature and, with the measuring beaker in place, bring to the boil with the reserve button/10 minutes/speed setting 1/100 °C. Add the chicken and tomatoes and, with the measuring beaker in place, cook the soup with the reserve button/5 minutes/speed setting 1/100 °C. Season to taste with salt and pepper, stir in the sauce thickener and, with the measuring beaker in place, bring to the boil again with the reserve button/2 minutes/speed setting 1/100 °C. Remove the lemon grass stems and serve the soup.


SERVING_UNIT: jar
INSTRUCTION:
  Cut the vanilla pod across in half. Slice both halves lengthwise with a sharp knife and pull apart slightly. Fill a jar with half the sugar, add the vanilla pod pieces and top up with the remaining sugar. Secure with a lid and shake the jar well. Leave to stand for at least 2 days.

  Put the vanilla sugar mixture into the blender jug and crush with the measuring beaker in place for 10 seconds/speed setting 8. Return the vanilla sugar to the jar, secure with a lid and store in a cool cupboard keep it dry until use.

  TIP 1 teaspoon of homemade vanilla sugar corresponds to 3 teaspoons of commercially produced vanilla sugar.


SERVING_UNIT: portions
INSTRUCTION:
  With the measuring beaker in place, put the chocolate in pieces in the blender jug for 15 seconds/setting 8 to crush them.

  Use the spatula to scrape the chocolate down the inside of the blender jug. Melt for 2 minutes 30 seconds/speed setting 1/50 °C with the measuring beaker in place.
  If the chocolate is not entirely melted scrape the mixture down the inside of the blender jug and melt for a further 1 minute and 30 seconds/speed setting 1/50 °C.

  TIP: Dip biscuits or nut wedges into the melted chocolate as decoration.


SERVING_UNIT: pieces
INSTRUCTION:
  Insert the mixer attachment in the blender jug.

  Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Half way through, add a pinch of salt via the filler opening.

  TIP: To beat egg whites, the blender jug and the mixer attachment must be cool, clean and free of grease.


SERVING_UNIT: pieces
INSTRUCTION:
  Pour 500 ml water into the blender jug.

  Place the eggs in to the cooking pot, place this in the blender jug and with the measuring beaker in place, boil for the length of time according to hardness required/speed setting 1/120 °C.

  9 minutes: soft boiled egg
  11 minutes: egg yolk buttery
  14 minutes: hard boiled

  TIP To make a larger quantity of hard-boiled eggs, for an egg salad, for example, place the eggs in the cooking pot and the shallow steamer basket and cook them with the steamer button/12 minutes.


SERVING_UNIT: bottle
INSTRUCTION:
  Put the almonds in the blender jug and with the measuring beaker in place, chop them for 10 seconds/speed setting 10.

  Add the water, and with the measuring beaker in place, mix for 1 minute/speed setting 10.

  Sieve the resulting milk though a fine-mesh sieve into a suitable container whilst squeezing the solid mass firmly. Store in a cool place and consume within three days.

  VARIATION: COCONUT MILK Replace the almonds with 100 g of coconut flakes. Follow the same method as for almond milk TIP It is a shame to throw away the remaining pulp (the squeezed almonds or coconut flakes). The pulp can be used in many ways. Add it spoon by spoon to muesli, cake batter, smoothies or even bread dough. Simply stir the pulp in and bake.


SERVING_UNIT: jars
INSTRUCTION:
  Pre-heat the oven to 50 °C.

  Put the milk in the blender jug and, with the measuring beaker in place, heat up for 7 seconds/speed setting 1/45 °C.

  Add the yoghurt, and with the measuring beaker in place, mix for 3 minutes/speed setting 2.

  Sterilise screw-top jars in hot water and leave to dry upside down on a tea towel.
  Pour the milk and yoghurt mixture into the jars, close and put in the dark oven, wrapped in tea-towels for 6 hours. Ensure the oven is turned off. Do not touch the jars and do not open the oven door. Then store the yoghurt in the refrigerator until required. Consume within three days.


SERVING_UNIT: jars
INSTRUCTION:
  Clean, wash, dry and coarsely chop the vegetables and fresh herbs. Remove the leaves of the herbs from the stalks.
  Finely chop together with the oregano, marjoram and pepper in the blender jug with the measuring beaker in place for 20 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.

  Add the salt, room-temperature water and olive oil and, the measuring beaker not inserted, boil for 25 minutes/speed setting 2/100 °C.

  Then with the measuring beaker in place, mix finely for 1 minute/speed setting 10. Pour hot into sterile screw-top jars. Seal the jars and allow to cool.

  TIPS Add 1 to 2 tablespoons of stock concentrate to 500 ml hot water and dissolve like commercial stock. 
  If adults are eating without children, the stock can be replaced by white wine. If cooled well, the stock concentrate will keep for several months.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the shallots and halve, peel the garlic. Put them in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5.

  Add the oil and, the measuring beaker not inserted, sauté for 3 minutes/speed setting 1/120 °C.

  Wash the chicken breast, pat dry and dice into cubes of 1.5 cm in length. Put the chicken pieces, allspice and 1 big pinch of pepper in the blender jug, and, the measuring beaker not inserted, stew using the roast button/3 minutes/120 °C.

  Add the warm vegetable stock, bay leaf and 1 teaspoon of salt and, the measuring beaker not inserted, cook with the roast button/10 minutes/100°C.

  Add the risotto rice and, the measuring beaker not inserted, cook with the roast button/10 minutes/100°C. Then once again, the measuring beaker not inserted, cook with the roast button/10 minutes/100°C.

  Wash the spinach, spin it dry and chop roughly.

  Put it into the blender jug with the lemon juice and, the measuring beaker not inserted, cook using the roast button/5 minutes/100 °C.

  Season the stew to taste with salt and pepper, and pour into bowls. Remove the bay leaf. Wash the basil, shake it dry and remove the leaves. Chop roughly and sprinkle over the stew.


SERVING_UNIT: portions
INSTRUCTION:
  Insert the mixer attachment in the blender jug. Put the mustard, balsamic vinegar, oil, agave syrup, salt and pepper into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 4. Then remove the mixer attachment.

  Wash, trim and peel the vegetables and chop into rough pieces. Slice thick carrots in half lengthways. Put the vegetable pieces into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6.

  Then decant everything, and serve. Goes well with crispy baguette and herb butter.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 175 °C. Line a baking sheet with greaseproof paper.

  Put the cashew nuts and almonds into the blender jug and, with the measuring beaker in place, chop for 4 seconds/speed setting 8, and decant into a large bowl. Add the coarse oats, rye flakes, quinoa flakes, puffed quinoa, coconut flakes and sunflower seeds to the bowl and mix well.

  Put the coconut oil, maple syrup, agave syrup and cardamom into the blender jug and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/100 °C.

  Add the granola mixture to the blender jug and, with the measuring beaker in place, stir thoroughly with the reverse button/45 seconds/speed setting 2. If necessary, use the spatula to help. Scrape the mixture down the inside of the blender jug. Repeat the process until all the ingredients are well mixed and everything is moistened with the oil and syrup mixture.

  Spread a third of the granola mixture evenly over the baking sheet and put in the bottom third of the pre-heated oven.

  Bake the mixture for 20 minutes until the granola is golden and crispy. Stir through once or twice during the baking process so that everything is browned evenly. After baking, remove the granola from the baking sheet with the greaseproof paper and allow to cool completely. Reline the baking sheet with greaseproof paper and repeat the process with the remaining quantity. Once all the granola has cooled down completely, decant into an air-tight container.

  TIP: In addition to the classic version served with yoghurt and fruit, granola is also a perfect topping for smoothie bowls or crumbles.


SERVING_UNIT: jars
INSTRUCTION:
  Dice the meat (3 cm squares), put in freezer for 20 minutes and then, in two portions, chop in the blender jug with the measuring beaker in place, for 30 seconds/speed setting 8. Put in another container.
  Clean, wash, dry and coarsely chop the vegetables and fresh herbs. Remove the leaves of the herbs from the stalks. Finely chop with thyme and pepper in the blender jug with the measuring beaker in place for 20 seconds/speed setting 6. If necessary, use the spatula to help.

  Add the salt, room-temperature meat stock and olive oil and, the measuring beaker not inserted, boil everything for 25 minutes/speed setting 2/100 °C.

  Then with the measuring beaker in place, mix finely for 1 minute/speed setting 10. Pour hot into sterile screw-top jars. Seal the jars and allow to cool.

  TIPS Add 1 to 2 tablespoons of stock concentrate to 500 ml hot water and dissolve like commercial stock. If adults are eating without children, the stock can be replaced with dry red wine. If cooled well, the stock concentrate will keep for several months.


SERVING_UNIT: portions
INSTRUCTION:
  Put the Parmesan in large pieces into the blender jug and, with the measuring beaker in place, chop finely for 20 seconds/speed setting 9. Put in another container and set aside.

  Peel the onions and garlic. Quarter the onions, then put them with the garlic into the blender jug and, with the measuring beaker in place, chop finely for 9 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug.
  Add the diced bacon and butter and, the measuring beaker not inserted, sauté everything using the roast button/4 minutes.

  Peel and halve the potatoes and carrots. Wash and trim the tomatoes, courgette, beans and celery and cut into pieces. Put all the vegetables into the blender jug and, with the measuring beaker in place, chop roughly for 5 seconds/speed setting 6.
  Add the vegetable stock at room temperature and the tomato purée and, with the measuring beaker in place, cook everything with the reverse button/15 minutes/speed setting 1/100 °C.

  Break the spaghetti into small pieces, add the salt and pepper, and, with the measuring beaker in place, cook until al dente with the reverse button/time according to the packet instructions/speed setting 1/100 °C.

  Divide the minestrone between deep bowls, drizzle with a little olive oil and serve sprinkled with Parmesan.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the cheese into rough pieces and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Decant into a bowl.

  Wash the parsley, shake dry and remove the leaves. Put the parsley leaves into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 6. Also decant and rinse out the blender jug.

  Peel the onions and garlic. Cut the onions into strips and 1 garlic clove into wafer-thin slices. Put the butter into the blender jug and, with the measuring beaker in place, melt for 20 seconds/speed setting 2/100 °C. Add the onions and garlic slices and, the measuring beaker not inserted, sweat them with the roast button/14 minutes/110 °C.

  Pour the stock on top and add the thyme, oregano, ½ teaspoon of salt and 3 big pinches of pepper. With the measuring beaker in place, simmer the soup with the reverse button/15 minutes/speed setting 1/100 °C.

  Pre-heat the oven to 220 °C. Toast the slices of white bread and rub with the second clove of garlic. Season the soup to taste once more, then pour into oven-proof soup bowls. Place the slices of bread on top and sprinkle with cheese. Bake in the oven for 10 minutes and serve garnished with the parsley.

  TIP If you prefer a roasted flavour, fry the onions with the slices of garlic and the butter in a frying pan.


SERVING_UNIT: portions
INSTRUCTION:
  Grease both the deep and shallow steamer baskets well. Cut 50 g of Parmesan into pieces, peel the shallots and halve. Wash the parsley, shake dry and remove the leaves. Put everything in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 9. Then use the spatula to scrape the mixture down the inside of the blender jug.

  Add the breadcrumbs, minced meat, the eggs, 1½ teaspoons of salt, 1 big pinch of pepper and 1 teaspoon of paprika powder and, with the measuring beaker in place, mix using the knead button/1 minute. Spread out a sheet of greaseproof paper, put the meat mixture on it and, with damp hands, flatten into a rectangle measuring 25 x 20 cm.

  Cut the remaining Parmesan into thin slices. Wash the rocket and remove the hard stalks. Then wash the leaves, shake dry and chop coarsely. The spread the Parmesan and rocket on the meat mixture. Using the greaseproof paper, carefully roll up the meat mixture, pressing down lightly. Place it in the deep steamer basket.

  Peel the garlic, peel and quarter the red onions, clean and wash the peppers and cut into eighths. Put the garlic, onions and peppers in the blender jug and, with the measuring beaker in place, chop for 4 seconds/speed setting 6. Add the olive oil and, the measuring beaker not inserted, stew the peppers with the roast button/2 minutes. Add the chopped tomatoes and warm vegetable stock and season with 1 teaspoon of salt, 1 big pinch of pepper and ½ teaspoon of sugar.

  Peel the carrots and cut into 3-mm diagonal slices. Put in the shallow steamer basket and season with ½ teaspoon of salt and 2 pinches of pepper. Put the deep steamer basket in place with the shallow basket closed, and cook everything for 50 minutes/speed setting 1/130 °C. Remove the deep steamer basket, close the blender jug and, with the measuring beaker in place, blend for 45 seconds/speed setting 8. Season again with salt, pepper, paprika powder and sugar to taste. If the sauce is too thin, then, the measuring beaker not inserted, boil everything down again for 5 minutes/speed setting 1/130 °C.

  Slice the meatloaf and serve with the carrots and red pepper sauce.


SERVING_UNIT: pizzas
INSTRUCTION:
  To make the topping, peel the shallot and garlic. Put them in the blender jug and, with the measuring beaker in place, chop using the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Add the chopped tomatoes, oregano, 3 pinches of pepper and ½ teaspoon of salt and, the measuring beaker not inserted, cook for 10 minutes/speed setting 2/100 °C.
  Decant the tomato sauce and season to taste with pepper and salt. Wash and dry the blender jug.
  Pre-heat the oven to 200 °C

  To make the base, with the measuring beaker in place, chop the Parmesan for 10 seconds/speed setting 5.
  Clean the cauliflower, divide into florets, add to the Parmesan and, with the measuring beaker in place, chop for 10 seconds/speed setting 7 to make cauliflower rice.

  Put all the remaining ingredients for the base in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3.

  Line a baking sheet with greaseproof paper, place four equal-sized portions of dough on top and shape into 7-mm thick circles using a tablespoon.
  Bake the cauliflower bases in the pre-heated oven for 10 minutes.

  In the meantime, clean and wash the rocket leaves and shake them dry.
  Peel the onion and cut into thin rings.
  After pre-baking the pizza, spread the tomato sauce over thinly (do not use it all – any remaining sauce can be served with the pizza or used up in other ways), place the onion rings and olives on top, and bake for a further 10 minutes.

  Shred the rocket a little and thinly grate the Parmesan.

  Place a slice of ham, some rocket and Parmesan on each baked pizza.

  TIP Try preparing the pizza base using Romanesco broccoli. It has a stronger taste.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the pecorino into rough pieces, and chop it in the blender jug, with the measuring beaker in place, with the turbo button/10 seconds. Remove into another bowl, rinse out the blender jug and dry.

  Peel the garlic and the onions. Cut the onions and chilli in half, trim and wash. Put everything in the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds. Add the olive oil and, the measuring beaker not inserted, sweat with the roast button/3 minutes. Add the tinned tomatoes and season the sauce with 1 teaspoon of salt, ¼ teaspoon of pepper and 1 big pinch of paprika powder. With the measuring beaker in place, mix for 4 seconds/speed setting 4 and then, the measuring beaker not inserted, simmer for 10 minutes/speed setting1/95 °C. Season the sauce to taste again with salt and pepper, decant and put in a warm place. Rinse out the blender jug.

  Put both types of minced meat, the egg and breadcrumbs into the blender jug. Add ½ teaspoon of salt, 1 big pinch of cayenne pepper and 1 big pinch of paprika powder and, with the measuring beaker in place, mix with the knead button. Then remove the meat mixture from the blender jug and, with damp hands, shape it into small balls. Clean the blender jug thoroughly. Lightly oil the deep steamer basket and place the meatballs next to one another in it. Also spread the peas around in the deep steamer basket. Pour 1 litre of water into the blender jug, attach the deep steamer basket to the blender jug, close and cook with the steamer button/15 minutes.

  In the meantime, cook the spaghettini according to the packet instructions. Wash the sage, dry and remove the leaves. Put the pasta into a colander, allow to drain and put on plates with the re-seasoned sauce and the meatballs. Serve garnished with sage and pecorino.

  TIP: You can use Grana Padano or Parmesan instead of pecorino. Chop the cheese in the blender jug as described above.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the herbs, shake dry and remove the stalks. Wash the lemon with hot water and dry. Thinly peel approximately half of the lemon. Put the herbs and lemon peel into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Then remove from the jug and put aside. Rinse out the blender jug.

  Pour the vegetable stock into the blender jug. Attach the deep steamer basket to the blender jug. Wash the chicken breasts, pat dry and place in the steamer basket. Season with 3 pinches of salt. Cut the lemon into slices and arrange the slices evenly on top of the chicken.

  Trim and wash the courgette, cut in half lengthways and then into 1-cm slices. Cut the pepper into quarters, clean and wash, the cut into pieces of 3 x 2 cm.

  Arrange the vegetables in the shallow steamer basket and hang inside the deep steamer basket. Peel the garlic, finely chop or cut into very thin slices, and mix into the vegetables. Season with ¼ teaspoon of sugar and salt and pepper to taste.

  Close the lid of the steamer attachment and cook with the steamer button. Once the cooking time for the chicken fillets has elapsed, check that they are cooked through. If necessary, extend the cooking time. Remove the lemon slices from the cooked chicken fillets and toss the fillets in the herb and lemon mixture. Then serve with the pepper vegetables and a little of the cooking liquid.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and pat the chicken dry and rub all over with 1 teaspoon each of salt and pepper. Wash, trim and peel the celery, carrot and spring onion and cut into pieces 2 cm long.

  Wash the parsley, pat dry and remove the leaves. Put the parsley leaves in the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Then add to the vegetables and rinse out the blender jug.

  Stuff the chicken with the vegetables and close the cavity with a toothpick. Peel the garlic, and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Add the oil, honey and paprika powder and, with the measuring beaker in place, stir for 20 seconds/speed setting 5. Decant the marinade and rinse out the blender jug.

  Pour 1.3 litres of warm water into the blender jug and add 1 teaspoon of salt. Place the chicken in the deep steamer basket, brush with the marinade and insert the steamer attachment with its lid.

  Cook with the steamer button/40 minutes. In the meantime, peel the potatoes, cut into pieces and put into the cooking pot.

  Then remove the steamer attachment, insert the cooking pot, put the steamer attachment with its lid back in place, and cook everything again with the steamer button/15 minutes.
  Pre-heat the oven to 220 °C.

  Place the chicken on a baking rack and place a drip tray or a baking tray underneath to collect the drips. Roast the chicken for 15 minutes. In the meantime, keep the potatoes warm in the blender jug.

  TIP If no children are eating with you, add two dashes of tabasco to the marinade. This will make the chicken even spicier.


SERVING_UNIT: portions
INSTRUCTION:
  Put the cornflakes in the blender jug and, with the measuring beaker in place, blitz for 6 seconds/speed setting 6. Pour into a shallow dish and wipe out the blender jug with a dry cloth.

  Put the crème fraîche, mustard, honey, cider vinegar and 1 teaspoon of salt in the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4. Transfer into a bowl and season to taste with pepper. Clean the blender jug.

  To make the nuggets, wash the chicken breast fillets, pat dry and remove any stringy bits. Cut into rough pieces and put in the blender jug with 1 teaspoon of salt and 1 big pinch of pepper. With the measuring beaker in place, chop finely for 15 seconds/speed setting 7.

  Transfer from the blender jug into a bowl and, with damp hands, shape the meat into small nuggets.

  Put the flour in a bowl, crack the eggs and beat in another bowl. First toss the nuggets in the flour, then dip into the egg and then roll in the cornflakes, while gently pressing on the coating.

  Heat the oil in a frying pan and fry the nuggets on both sides on a medium heat for about 4 minutes until crispy. Drain on kitchen paper and serve with the dip. The nuggets are also delicious served cold.


SERVING_UNIT: portions
INSTRUCTION:
  Put the flour, sunflower oil, 1 pinch of salt and 100 ml water in the blender jug and, with the measuring beaker in place, knead to a smooth paste with the knead button/2 minutes. If the pastry is too dry, add 1–2 tablespoons of cold water and, with the measuring beaker in place, knead for 30 seconds/speed setting 3. Remove the finished dough, shape into a ball, cover and let it rest for 30 minutes. Clean out the blender jug.

  To make the guacamole, wash, quarter and deseed the tomato. Remove the stem end, put the tomato into the blender jug and, with the measuring beaker in place, chop for 8 seconds/setting 5. Transfer the mixture to another container.

  Peel the onion and garlic clove, halve the onion, add both to the blender jug and, with the measuring beaker in place, chop with the turbo button/7 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.

  Halve the avocado, remove the stone and spoon the flesh out of the halves. Squeeze out the lime juice.

  Add the avocado flesh, add the lime juice, harissa, a pinch of both salt and pepper, and, with the measuring beaker in place, mix everything for 8 seconds/setting 6.

  Use the spatula to push the mixture down the inside of the blender jug, put the tomato back into the blender jug and then, with the measuring beaker in place, process the guacamole with the reverse button/10 seconds/setting 2.

  Season everything again with salt and pepper and, with the measuring beaker in place, mix in with the reverse button/10 seconds/setting 1. Decant the guacamole, refrigerate and clean out the blender jug

  Rinse the chicken breast under cold running water, pat it dry, cut into small pieces (1 x 2 cm) and season with 1 teaspoon of paprika powder, ½ teaspoon of salt and 1 pinch of pepper. Place the chicken in the deep steamer basket. Pour 1 litre of lukewarm water into the blender jug, attach the deep steamer basket with its lid on, and cook the chicken pieces with the steamer button/12 minutes. Once the cooking time has elapsed, put the steamer basket to one side still closed, and empty the blender jug.

  Divide the wrap dough into quarters and roll each one into a ball. Then on a floured surface roll out each pastry ball into a thin, flat disk, and, in a frying pan without fat, dry-fry both sides until golden. Then place the flatbreads on a damp kitchen towel and cover with another damp towel. This will make the flatbreads soft enough so you can roll them into wraps easily.

  When all of the flatbreads are baked, wash the salad leaves, shake them dry and sort through them. Wash and halve the cherry tomatoes. Spread the guacamole on the finished flatbreads. Arrange the chicken, halved cherry tomatoes and salad leaves on top and then roll up tightly. If desired, cut on the diagonal, and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Ensure that all the ingredients for the remoulade are at room temperature. Wash the parsley and shake it dry. Peel and quarter the onions and put them in the blender jug with the parsley. Add the gherkins and capers and, with the measuring beaker in place, chop for 8 seconds/speed setting 7, then decant.

  Put the egg, lemon juice, mustard and spices in the blender jug and, with the measuring beaker in place, mix for 20 seconds/setting 3. Loosely insert the measuring beaker – do not screw on tightly. Set the appliance to 4 minutes/speed setting 4. Start the appliance and then pour the oil slowly onto the lid of the blender jug so that it drips inwards along the measuring beaker. Slowly increase the quantity of oil.
  Then add the gherkin and onion mixture to the mayonnaise in the blender jug and, with the measuring beaker in place, mix for 8 seconds/speed setting 2. Peel the shell off the hard-boiled egg and chop finely. Add to the blender jug and, with the measuring beaker in place, mix for 5 seconds/speed setting 4. Decant and chill until you are ready to serve it. Clean the blender jug thoroughly.

  To make the rissoles, wash the salmon fillets, pat dry and cut into rough pieces. Wash the dill, pat dry, put into the blender jug and chop for 8 seconds/speed setting 8. Use the spatula to scrape everything down the inside of the blender jug.
  Add the salmon and, with the measuring beaker in place, chop for 10 seconds/speed setting 4. Add the egg, egg yolk, soured cream, breadcrumbs, lemon juice, ½ teaspoon of salt and pepper and, with the measuring beaker in place, mix with the reverse button/35 seconds/speed setting 3. Decant, and from the mixture make 12 rissoles, cover and put aside.

  Wash the potatoes and cut into halves depending on their size.

  Rinse out the blender jug, fill with 500 ml water, put the cooking pot in place, put the potatoes in it and add ½ teaspoon of salt. With the measuring beaker in place, cook with the steamer button.

  Heat the sunflower oil in a large frying pan and brown the rissoles on all sides over a medium heat.

  Arrange the salmon rissoles on plates with the potatoes and remoulade, and serve.


SERVING_UNIT: pizzas
INSTRUCTION:
  To make the yeast dough, put 150 ml water and ½ teaspoon of sugar in the blender jug. Crumble the yeast into it, and the measuring beaker not inserted, mix together for 2 minutes/speed setting 1/37 °C.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and halve the shallots, peel the garlic, put both vegetables into the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug, add the oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes.

  Add the rice and, with the measuring beaker in place, mix with the reverse button/1 minute/speed setting 1/100 °C.

  Add warm vegetable stock and, with the measuring beaker in place, cook with the reverse button/time according to the rice packet instructions/setting 1/100 °C.

  Roughly chop the walnuts. Trim, wash and shake the rocket leaves dry, and roughly chop. Put the rocket and cheese into the blender jug, stir with the spatula and, with the measuring beaker in place, stir with the reverse button/2 minutes/speed setting 1/90 °C.

  Season to taste with pepper, salt and lemon juice.

  Place on plates and garnish with the chopped walnuts.

  TIP If this is for an adult-only meal, replace 100 ml of the stock with white wine. Add the wine as soon as you stir in the rice and, with the measuring beaker in place, sweat with the rice with the reverse button/2 minutes/speed setting 1/100 °C. Then pour on the stock and continue to cook according to the recipe.


SERVING_UNIT: portions
INSTRUCTION:
  Dice the Parmesan roughly, put into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 8. Decant and put to one side.
  Put the bread in pieces in the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 10. Decant and briefly rinse out the blender jug.

  Peel the shallot and garlic, put in the blender jug, and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape the garlic and shallot mixture down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, brown with the roast button/2 minutes.

  Clean and wash the spinach and spin it dry. Pour the milk into the blender jug, add the spinach and, with the measuring beaker in place, heat up for 6 minutes/speed setting 1/100 °C.
  With the measuring beaker in place, chop the spinach for 6 seconds/speed setting 8. Allow the spinach to cool for 10 minutes. To do this, remove the blender jug from the machine and put it to one side without a lid.

  Add the eggs and the spices to the spinach, and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.
  Add the breadcrumbs and flour and, with the measuring beaker in place, mix using the reverse button/20 seconds/speed setting 3. Allow the mixture to rest for 20 minutes. Then decant and rinse out the blender jug thoroughly.

  Then, with damp hands, make 12–16 little balls from the spinach mixture. Arrange them equally between the deep and shallow steamer basket.
  Pour 1 litre of warm water into the blender jug. Hang the shallow steamer basket in the deep steamer basket, close, put it on the blender jug and cook the balls using the steamer button.

  Remove the steamer attachment and put to one side. Empty the blender jug and then reattach. Put the butter in chunks in the blender jug and, with the measuring beaker in place, melt for 3 minutes/speed setting 1/100 °C.
  Arrange the spinach balls on plates, pour the butter over them and serve sprinkled with Parmesan.


SERVING_UNIT: portions
INSTRUCTION:
  Cook the pasta in plenty of boiling water with 1 teaspoon of salt according to packet instructions until al dente. Drain.

  In the meantime, roughly dice the cheddar and Parmesan and, with the measuring beaker in place, chop for 7 seconds/speed setting 7.
  Add the milk, processed cheese, butter, flour, nutmeg and pepper and, with the measuring beaker in place, cook for 10 minutes/speed setting 1/100 °C.

  Put the drained pasta in the blender jug and, the measuring beaker not inserted, mix using the reverse button/30 seconds/speed setting 1, while stirring with the spatula through the lid opening.

  Season the pasta again to taste with salt and pepper, arrange on plates and serve.

  VARIATION To make the macaroni cheese in the oven, after preparing according to the recipe instructions above, put the macaroni cheese in an ovenproof dish and add another 100 g cheddar to make a gratin. To create a nice crust, add 2–3 tablespoons of breadcrumbs to the dish before baking.


SERVING_UNIT: glasses
INSTRUCTION:
  Peel the melon, remove the seeds, weigh out 150 g flesh and cut up roughly.
  Peel the pineapple, remove the hard core and cut 150 g flesh into rough cubes. Reserve 4 pieces for decoration.
  Halve the avocado, remove the stone and scrape the flesh out of the skin with a spoon.

  Peel the orange and cut into quarters, peel the banana and cut in half.

  Put the fruit in the blender jug, add the lemon juice, orange juice and ice cubes and, with the measuring beaker in place, chop for 12 seconds/speed setting 5.

  Then, with the measuring beaker in place, blend for 1 minute/speed setting 10. Pour into 4 glasses, decorate each one with a piece of pineapple and serve immediately.


SERVING_UNIT: servings
INSTRUCTION:
  First, make a sugar syrup from the sugar and 100 ml lukewarm water. Put both in the blender jug and, the measuring beaker not inserted, heat for 5 seconds/speed setting 1/100 °C. Then decant and allow to cool completely.

  Quarter the melon, remove any seeds and discard the skin. Place the flesh in pieces in the blender jug with the lemon juice and, with the measuring beaker in place, blend for 30 seconds/speed setting 7.

  Add the mineral water and sweeten to taste with the sugar syrup. Best served on crushed ice or with ice cubes.


SERVING_UNIT: portions
INSTRUCTION:
  Separate the eggs. Insert the mixer attachment. Pour the egg whites into the clean, cold blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes/speed setting 4. Decant, refrigerate and rinse out and dry the blender jug. Add the Parmesan to the blender jug and process for 8 seconds/speed setting 10. If necessary, use the spatula to scrape the cheese down the inside of the blender jug, and repeat.

  Wash the potatoes, cut into quarters or halves depending on their size, and place in the cooking pot. Add 500 ml water and, with the measuring beaker in place, steam with the steamer button. Remove the cooking pot from the blender jug and let the steam evaporate for 10 minutes. Then peel and put the potatoes while still hot into the blender jug, and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Set the appliance, the measuring beaker not inserted, to 45 seconds/speed setting 4 and add 100 g of the butter through the filler opening in the lid, then little by little, the egg yolks and the cornflour. Add the ham and Parmesan, season with salt, pepper and nutmeg, and, with the measuring beaker in place, mix for 15 seconds/speed setting 5. Pre-heat the oven to 180 °C.

  With the measuring beaker in place, mix a third of the beaten egg whites into the potato mixture for 15 seconds/speed setting 4 and stir in the rest carefully by hand using the spatula.

  Generously grease eight small soufflé dishes or eight hollows of a 12-hole muffin tin with the remaining butter. Pour in the potato mixture, leaving a finger width free at the top. Bake in the hot oven for 17 minutes. (Do not open the oven in the meantime.) Clean the blender jug thoroughly.

  To make the salad, carefully sort through the spinach leaves, then wash thoroughly and drain well. Put the oil, cheese, vinegars, apple syrup, salt and pepper into the blender jug and, with the measuring beaker in place, blend for 2 minutes/speed setting 4 to make a creamy sauce. Drizzle the spinach leaves with the sauce. Sprinkle with almond slivers and serve with the soufflé.

  TIP: To make a vegetarian version, leave out the ham and use twice the quantity of Parmesan.


SERVING_UNIT: jars
INSTRUCTION:
  Dice the meat (3 cm squares), put in the freezer for 20 minutes and then, in two portions, chop in the blender jug with the measuring beaker in place for 25 seconds/speed setting 8. Put in another container.

  Clean, wash, dry and coarsely chop the vegetables and fresh herbs. Remove the leaves of the herbs from the stalks. Finely chop together with the marjoram and pepper in the blender jug with the measuring beaker in place for 20 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add salt, 50 ml water, the oil and the meat and cook everything, the measuring beaker not inserted, for 25 minutes/speed setting 2/100 °C.
  Then with the measuring beaker in place, blend for 1 minute/speed setting 10. Pour hot into sterile screw-top jars. Seal the jars and allow to cool. Store in a cool place.

  TIPS Add 1 to 2 tablespoons of stock concentrate to 500 ml hot water and dissolve like commercial stock. If cooled well, the chicken stock concentrate will keep for several months.


SERVING_UNIT: slices
INSTRUCTION:
  Pre-heat the oven to 220 °C. Line a baking sheet with greaseproof paper or grease the base of a springform tin. Insert the mixer attachment in the blender jug. Put the eggs, sugar and vanilla sugar in the blender jug, and with the measuring beaker in place, mix for 5 seconds/speed setting 3/37 °C. Then, with the measuring beaker in place, beat for 5 minutes/speed setting 4. Mix together the flour and cornflour, add to the blender jug with the salt and fold in, with the measuring beaker in place, for 20 seconds/speed setting 3.

  Pour the mixture onto the baking tin, smooth out and bake for 7 minutes. Spread out a damp tea-towel and sprinkle with sugar. Remove the sponge from the oven and turn out immediately onto the tea-towel so that that the greaseproof paper is facing upwards. Sprinkle the paper with cold water and carefully peel it away. Roll up the sponge immediately using the tea-towel and allow to cool. Continue to follow the recipe.

  Alternatively, pour the mixture into a springform tin, smooth and bake for 10 minutes. Remove the tin from the oven and carefully release the sponge from the edge of the tin using a knife. Then loosen the springform tin and drop the base onto a cake rack. Allow to cool, then continue according to the recipe.

  VARIATION: To make a chocolate sponge, mix in 3 tablespoons of baking cocoa with the flour, cornflour and salt and add to the mixture.


SERVING_UNIT: piece
INSTRUCTION:
  Pour the milk, yeast and sugar into the blender jug, and with the measuring beaker in place, heat up for 3 seconds/speed setting 1/37 °C.

  Add the butter in chunks, egg, flour and salt, and with the measuring beaker in place, knead using the knead button/2 minutes to make a smooth dough.

  Put the yeast dough in a bowl, cover and allow to prove in a warm place for 30 minutes, until the volume has doubled.

  TIPS The lower the yeast content and the longer the proving time, the better the taste and consistency of the baked goods will be. If there is enough time, you can use half the quantity of yeast with at least twice the proving time. Spicy yeast dough is suitable for pizza, bread, rolls, stick bread, lye pastry, 1 pull-apart bread in a loaf tin 12 x 30 cm or 20 yeast buns.


SERVING_UNIT: portions
INSTRUCTION:
  Mix the yoghurt with the lemon juice and mixed herbs and season to taste with salt and pepper. Chill until ready to serve. Wash the coriander, shake it dry, remove the leaves from the stems and put in the blender jug. With the measuring beaker in place, chop for 6 seconds/speed setting 8. Then decant and reserve.

  Wash, dry and trim the courgettes. Then cut in half, remove the cores with a teaspoon and cut them into pieces of 3 cm long. Put the courgette pieces in the blender jug, with the measuring beaker in place, and chop for 15 seconds/speed setting 4. Decant into a large fine sieve, mix with 2 pinches of pepper and let them stand. The liquid will draw out of the courgettes.

  In the meantime, peel the carrots, cut into pieces 3 cm long, put in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Squeeze out the courgette pieces in the sieve thoroughly, and add them (without the drained-off liquid) and also the eggs, flour and coriander to the now grated vegetable mixture. With the measuring beaker in place, fold in with the reverse button/25 seconds/speed setting 3. Season to taste with ½ tsp salt and 1 big pinch of pepper and, with the measuring beaker in place, mix with the reverse button/30 seconds/speed setting 1. Season to taste with ½ tsp salt and 1 big pinch of pepper and, with the measuring beaker in place, mix with the reverse button/30 seconds/speed setting 1.

  Heat up 2 tablespoons of oil in a frying pan. Make vegetable fritters from the mixture and fry one after the other on both sides until crispy. Heat more oil in the pan if necessary. Serve the fritters with the yoghurt dip.


SERVING_UNIT: portions
INSTRUCTION:
  For the skewers: mix the herbs and spices with the olive oil. Wash the prawns, pat dry and marinate in the spiced oil.

  For the avocado cream: peel the garlic clove and the shallot and cut the shallot in half. Put the shallot and garlic into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug, and if necessary, repeat the previous step.

  Halve the avocados, remove the stones and scrape the flesh out of the skin. Put the flesh in chunks into the blender jug. Add the lime juice and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Wash, halve or dice the tomatoes and roughly stir them into the avocado cream using the spatula. Season to taste with salt and pepper, and divide the mixture between small pudding bowls.

  Remove the thin skin from the chorizo and cut the sausage into 12 slices. Brown for 5 minutes on a medium heat in a non-stick frying pan. Then remove them from the pan and fry the prawns for 5 minutes in the fat left by the chorizo. Remove the cooked prawns from the pan and allow to cool briefly.

  Thread a piece of chorizo and a prawn on a skewer (or toothpick). Serve the cooked meat skewers with the avocado cream.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and dry the tomatoes, remove the stems, score crossways and scald with boiling water. Then peel, cut into quarters and remove the seeds. With the measuring beaker in place, chop the tomatoes in the blender jug for 5 seconds/speed setting 5. Decant the tomatoes, rinse out the blender jug and wipe dry.

  Cut the meat into 3-cm dice and coat lightly in flour. Then, the measuring beaker not inserted, cook in six batches with the roast button. To do this, first melt 10 g clarified butter for 1 minute and then add the diced meat through the filler opening on the blender jug. Remove the meat and put to one side. Then proceed with the remaining meat and 10 g clarified butter per batch. Remove the meat.

  Peel the onions, cut in quarters, put into the blender jug along with the tomato purée and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Then use the spatula to scrape down the inside of the blender jug. The measuring beaker not inserted, sauté the onions with the remaining clarified butter with the roast button/4 minutes. Add the spices (but not the salt), meat and tomato pieces. Pour on the hot stock and, with the measuring beaker in place, cook with the reverse button/1 hour 30 minutes/speed setting 1/95 °C. Remove the measuring beaker and continue to cook the goulash with the reverse button/30 minutes/speed setting 1/95 °C. Put the cooking pot on the lid as a splash guard. Remove the bay leaves and juniper berries. Add the cranberries and soured cream and, with the measuring beaker in place, stir with the reverse button/5 minutes/speed setting 1. Season generously with salt and pepper to taste.

  Cook the pasta according to the packet instructions until al dente. Serve the goulash with the tagliatelle.

  TIP: If you are in a hurry, fry the meat in two batches in a large frying pan on the hob and then continue to follow the recipe. This will reduce the cooking time by 30 minutes.


SERVING_UNIT: pieces
INSTRUCTION:
  Put flour, butter in pieces, salt, sugar and 90 ml cold water in the blender jug and, with the measuring beaker in place, knead for 25 seconds/speed setting 4. Remove the soft pastry from the blender jug and, on a floured surface, shape into a ball. Wrap in cling film and allow to rest for at least 30 minutes in the refrigerator.

  Put the chilled pastry on a floured work surface, press flat and shape into a square. Then fold the pastry over from both sides into the middle, so that the pastry has three layers and is a square again. Wrap in cling film again and chill for another 30 minutes. Then roll out the dough from the centre to make a square with sides measuring 25 cm and fold the edges into the middle again. Wrap in cling film again and chill for another 30 minutes. Repeat the process twice in all. Continue to process the pastry as specified in the recipe.

  TIP The pastry will be very soft on account of the quantity of butter but it should not be sticky. If it is, dust with a little flour and chill well. This recipe will not work with half-fat butter or butter with additives such as rapeseed oil.


SERVING_UNIT: portions
INSTRUCTION:
  Put the flour, semolina, salt, oil and 170 ml water in the blender jug, and with the measuring beaker in place, knead using the knead button/2 minutes.
  Put the crumbly dough on a board and continue to knead using your hands until you have a smooth, firm dough. Cover with cling film and allow to rest for about 1 hour.

  Roll out the dough very thinly with a rolling pin. If it begins to stick, add flour or semolina.

  Roll the dough into the desired shape or pass through a pasta machine and cut the pasta to size. To make tagliatelle, cut the dough into strips approximately 1.5 cm wide.
  Cook the pasta in salted boiling water until firm to the bite (al dente), drain and serve.

  TIPS Pasta that is cooked within the next hour can be shaped into nests and left to dry on a cloth. If you prepare pasta in advance, it is best to hang it up to dry it completely.


SERVING_UNIT: jar
INSTRUCTION:
  Wash the parsley, shake dry and remove the leaves from the stalks. Peel and quarter the onion and put in the blender jug with the parsley.
  Add the gherkin and capers and chop, with the measuring beaker in place, for 8 seconds/speed setting 7, then remove and put aside.

  Put the fresh egg, lemon juice, mustard, salt and sugar in the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 3.
  Then with the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and pour the oil slowly onto the lid of the blender jug so that it drips downwards along the measuring beaker insert. Slowly increase the quantity of oil.

  Then add the gherkin and onion mixture to the mayonnaise in the blender jug and, with the measuring beaker in place, mix in for 8 seconds/speed setting 2.
  Chop the hard-boiled egg into fine pieces and, with the measuring beaker in place, mix in for 5 seconds/speed setting 4.
  Refine the remoulade with a little of the liquid from the gherkin jar.

  TIP Remoulade keeps in the refrigerator for approximately three days.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the garlic cloves, put them in the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.

  Peel and halve the cucumber, and using a teaspoon, remove the seeds.

  Put the deseeded cucumber in the blender jug and, with the measuring beaker in place, chop for 3 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the cream cheese, quark, yoghurt, soured cream, 2 teaspoons of salt and 1 pinch of pepper and, with the measuring beaker in place, mix with the reverse button/20 seconds/speed setting 3.

  Season again with salt and pepper and serve well chilled.

  TIP
  Tzatziki keeps for about five days in a covered container in the refrigerator.


SERVING_UNIT: portions
INSTRUCTION:
  Divide the butter into quarters. Wash the parsley and chives and shake them dry. Cut the chives into fine little rings, remove the parsley leaves from their stalks. Peel the garlic.

  Put the butter, herbs, garlic, salt and 1 big pinch of pepper in the blender jug and, with the measuring beaker in place, mix for 3 seconds/speed setting 5, using the spatula to help.

  TIPS The butter will keep for two weeks in the refrigerator and can also be frozen. If you like your herb butter finer, cut the chives into small rings and put them into the blender jug with the parsley. With the measuring beaker in place, chop for 6 seconds/speed setting 8. Then continue following the recipe (i.e. from peeling the garlic).

  VARIATIONS To enjoy different versions, use more garlic, chilli to spice it up or give it a fruity note with orange or lime zest. Lemon zest and extra thyme complement fish magnificently. It also tastes delicious with wild garlic, when it’s in season.


SERVING_UNIT: jars
INSTRUCTION:
  Put the Parmesan in pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8.
  Add the pine nuts and walnuts and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Then decant and set aside.

  Peel the garlic and put it with the tomatoes in the blender jug. With the measuring beaker in place, chop for 25 seconds/speed setting 8. Use the spatula to scrape the mixture down the inside of the blender jug.
  Add the pine nuts, walnuts, Parmesan and 200 ml of olive oil and, with the measuring beaker in place, blend for 25 seconds/speed setting 8.
  Use the spatula once again to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 10.

  Put the pesto in sterilised jars and cover with olive oil before closing.

  TIPS If stored in a cool, dark place, the pesto will keep for approximately 6 months. After opening, always cover with olive oil before re-closing.


SERVING_UNIT: jar
INSTRUCTION:
  Peel the garlic clove, put it in the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.

  Clean, wash and shake the rocket leaves dry. Remove the hard stalks.
  Add the Parmesan in chunks, pine nuts and rocket and, with the measuring beaker in place, chop for 8 seconds/speed setting 8.

  Add the olive oil, salt and pepper and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 7.
  Scrape everything down the inside of the blender jug using the spatula and, with the measuring beaker in place, chop for another 10 seconds/speed setting 8.

  TIP Pesto complements fresh pasta. If stored in a cool, dark place, the pesto will keep for approximately six months. After opening, always cover with olive oil before re-closing.


SERVING_UNIT: portions
INSTRUCTION:
  Rinse the orange in hot water and zest the peel. Wash the parsley, shake dry and chop roughly. Drain the chickpeas in a sieve until all the liquid has run off.

  Put the chickpeas, tahini, cold vegetable stock, lemon juice, 40 ml olive oil, salt, pepper, cumin and orange peel into the blender jug and, with the measuring beaker in place, mix for 2 minutes/speed setting 6.

  Drizzle the remaining olive oil on top, sprinkle with the parsley and serve.

  TIP Hummus is delicious spread on lightly toasted pitta bread.


SERVING_UNIT: portions
INSTRUCTION:
  Put the butter with the roughly chopped salmon fillet into the blender jug and, with the measuring beaker in place, cook for 5 minutes/speed setting 1/100 °C. Then take out the salmon and rinse out the blender jug with plenty of cold water to ensure it cools down.

  Wash the dill, shake dry and remove the leaves. Reserve 16 dill tips for the garnish. Put all the ingredients for the salmon cream into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. Decant the salmon cream and refrigerate for at least 1 hour.

  Trim, wash and shake the lettuce dry, and tear into bite-size pieces. Mix all the remaining salad ingredients apart from the bread chips in a large bowl, add the lettuce and toss well.

  Place a dab of salmon cream on each bread chip, garnish with dill tips and serve with the salad.


SERVING_UNIT: jar
INSTRUCTION:
  Pre-heat the oven to 180 °C.
  Put the hazelnuts on a baking sheet and roast in the pre-heated oven for 12 minutes until they are fragrant.
  Put the hazelnuts in a clean tea-towel while they are still warm and rub them to remove the skins. Allow to cool completely.

  Put the cooled hazelnuts in the blender jug and, with the measuring beaker in place, blitz them for 15 seconds/speed setting 7. Use the spatula to scrape the pieces down the inside of the blender jug. Repeat the process 5–6 times, leaving little breaks in between each time, until you have a creamy nut paste. Neither the machine nor the paste should become too hot. Empty the blender jug of the paste.

  Put the chocolate nougat in pieces with the cream, butter, vanilla sugar, cocoa powder and a pinch of salt in the blender jug. Then, with the measuring beaker in place, mix for 5 minutes/speed setting 2/50 °C until you have a smooth cream. Use the spatula to scrape the mixture down the inside of the blender jug.
  Add the nut paste to the chocolate mixture and, with the measuring beaker in place, stir for 20 seconds/speed setting 8 until smooth.

  Decant the mixture into a clean jar and store in the fridge.

  TIPS The cream will become firm during cooling and should be taken out of the refrigerator 15 minutes before serving to allow it to become spreadable. Consume the chocolate hazelnut cream within 1 week.


SERVING_UNIT: jars
INSTRUCTION:
  Wash the cherries and remove the stalks and stones. Cut the vanilla pod lengthways and scrape out the seeds.

  Weigh out 1 kg of pitted cherries and put them into the blender jug with the jam sugar, lemon juice, vanilla pod and seeds. With the measuring beaker in place, cook for 10 minutes/speed setting 1/100 °C, then, the measuring beaker not inserted, cook for 10 minutes/speed setting 1/100 °C. Put the cooking pot on the lid as a splash guard.

  Carry out a set test and, if necessary boil down the jam for a few more minutes, the measuring beaker not inserted.

  Carefully remove the vanilla pod, pour the hot jam into sterilised jars, screw shut and stand them upside down for 5 minutes.

  SET TEST Put a teaspoon of the hot jam on a cold plate, then tip the plate slightly. If it runs easily, cook the jam for another minute. Then carry out the set test again. If, after a short time, the mixture is firm, it has passed the set test.

  TIPS You can also make this jam outside the cherry season by using sour cherries in jars, preferably unsweetened ones, to ensure that the jam is not overly sweet. To do this, use 1 kg of well-drained cherries. Please take good note of the net weight. This cherry jam can be flavoured with 1 teaspoon of cinnamon or 100 g white or dark chocolate. Break the chocolate into small pieces and, with the measuring beaker in place, mix into the hot jam for 20 seconds/speed setting 3.

  If the jam is not for children, the jam can also be flavoured with 1 tablespoon of amaretto.


SERVING_UNIT: portions
INSTRUCTION:
  Finely dice the bacon, put into the blender jug, add the oil and, the measuring beaker not inserted, sauté the bacon using the roast button.

  Peel the onions and halve, peel the garlic. Put in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6.
  Use the spatula to scrape everything down the inside of the blender jug and, the measuring beaker not inserted, sauté using the roast button/2 minutes/110 °C.

  Wash and quarter the tomatoes, deseed, remove stems and, with the measuring beaker in place, chop in the blender jug for 15 seconds/speed setting 5.
  Then, the measuring beaker not inserted, sauté using the roast button/110 °C.

  Add the tomato purée and the stock at room temperature and, with the measuring beaker in place, boil for 15 minutes/speed setting 2/100 °C.
  Then, with the measuring beaker in place, blend the soup for 40 seconds/speed settings 6–8, increasing the speed gradually.

  Add the cream and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Season the soup to taste with salt and pepper.

  Slice the mozzarella and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper. Put the flour and breadcrumbs in separate shallow dishes. Beat the eggs in a shallow dish.
  First coat the mozzarella slices in the flour, then dip in the beaten egg and finally coat in the breadcrumbs. Press the coating on a little and repeat the process.

  Heat the oil in a frying pan and fry the Mozzarella slices in it until golden on both sides.
  Serve the soup garnished with the Mozzarella slices.

  TIP If no children are eating with you, refine the soup with 3 tablespoons of sherry.


SERVING_UNIT: portions
INSTRUCTION:
  Pour 500 ml boiling water over the tea bags and allow to infuse for 10 minutes. Then remove the tea bags and allow the tea to cool down completely.

  Wash the mint, shake dry and remove the leaves from the stalks. Put 4 nice tips to one side for decoration.

  Pour the cold tea into the blender jug add the mint leaves, ice cubes, lime juice and sugar and, with the measuring beaker in place, chop for 30 seconds/speed setting 10.

  Garnish the granita with the mint leaves and serve immediately.


SERVING_UNIT: bottle
INSTRUCTION:
  First, ensure that all the ingredients are at room temperature.
  Then put them all in the blender jug and, with the measuring beaker in place, mix for 9 seconds/speed setting 3/70 °C.
  Use a funnel to pour the still-hot eggnog into a sterilised bottle and seal. Store in a cool place.

  TIPS Opened bottles should be used up within 4 weeks. This eggnog is a real classic and tastes delicious on its own or with desserts.


SERVING_UNIT: bottles
INSTRUCTION:
  Put 400 ml lukewarm water with the sugar in the blender jug and, the measuring beaker not inserted, heat for 8 minutes/speed setting 2/100 °C until it boils. Then allow to cool.

  In the meantime, put 2 bottles with their lids in the oven, pre-heated to 180 °C, to sterilise them.

  Wash the strawberries, pat them dry and remove their stalks.
  Add the strawberries, lemon juice and vodka to the slightly cooled sugar water and, with the measuring beaker in place, blend for 50 seconds/speed setting 8.

  Pour the liqueur through a fine sieve or remove the foam using a ladle. Then fill the sterilised bottles using a funnel.
  Seal the bottles immediately and, once cooled, store in the refrigerator.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and peel the fruit depending on its type, core if necessary, and cut into rough chunks.

  With the measuring beaker in place, finely process the sugar in the blender jug for 20 seconds/speed setting 10.

  Add the lime juice and fruit and, with the measuring beaker in place, chop for 15 seconds/speed setting 5.
  Add the ice cubes and, with the measuring beaker in place, chop for 50 seconds/speed setting 9.

  Divide the fruit sorbet into dishes or glasses and serve immediately.

  TIPS For a creamy sorbet, use mainly firm fruits. You can also use frozen fruit and process it several times until you have the consistency you desire. In this case, you do not need to use ice cubes.


SERVING_UNIT: portions
INSTRUCTION:
  Break the chocolate into pieces and put them in the blender jug. Add the sugar vanilla sugar and, with the measuring beaker in place, process for 25 seconds/speed setting 10.
  Use the spatula to scrape the mixture down the inside of the blender jug. Then insert the mixer attachment.
  Put the milk, cornflour and egg yolk in the blender jug and, with the measuring beaker in place, cook for 12 seconds/speed setting 2/100 °C.
  Pour the custard into several small dishes (or one large dish) that have been rinsed in cold water, and allow to cool in the refrigerator. Clean the blender jug thoroughly.

  Insert the mixer attachment. Cut the vanilla pods lengthways and scrape out the seeds. Mix the cornflour with 3 tablespoons of cold milk.
  Put the vanilla pulp, the remaining milk, sugar, egg and cornflour mixture in the blender jug. With the measuring beaker in place, blend for 8 minutes/speed setting 4, then, with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C.
  Pour the sauce into a dish and allow to rest for at least 10 minutes before serving to allow it to continue thickening.
  Serve the vanilla sauce with the custard.

  TIPS If you would prefer the vanilla sauce to be thicker, use 15 g cornflour. Real vanilla sauce fans can simply double the ingredients for the vanilla sauce. You do not have to adjust the settings to do this. Vanilla sauce tastes delicious either hot or cold. It will continue to thicken in the refrigerator, so remove it from the refrigerator half an hour before eating and stir it through again thoroughly by hand.


SERVING_UNIT: loaf
INSTRUCTION:
  Put the flour, salt, yeast, honey, oil and 300 ml lukewarm water in the blender jug and, with the measuring beaker in place, knead with the knead button. Towards the end, add 50 g seeds. The dough should still be a little sticky but should come away easily from the sides of the jug.

  Lightly grease a loaf tin and sprinkle with bran or breadcrumbs. Put the dough in it and hit the tin on the table several times so that the dough moves into the corners. Cover with a clean tea towel and allow the dough to rise in an evenly warm place for 1 hour until it completely fills the tin.

  Pre-heat the oven to 200 °C. Beat the egg yolk and milk and brush the upper surface of the dough with it. Sprinkle with the remaining seeds and bake the bread in the hot oven for 40 minutes. You will know that the bread is ready when it sounds hollow when you hit it with a spoon.

  Remove the bread from the oven, allow to cool briefly in the tin, then turn it out of the tin and allow to cool completely.

  TIPS This loaf can also be baked with rye flour (type 1150) or dark wheat flour (type 1050). Other seeds can be used, as desired.


SERVING_UNIT: rolls
INSTRUCTION:
  Crumble the yeast and put into the blender jug with 250 ml water, the sugar and the salt. With the measuring beaker in place, heat up for 5 minutes/speed setting 1/37 °C.

  Add the flour and oil and, with the measuring beaker in place, knead with the knead button/2 minutes.

  Allow the dough to prove for 30 minutes in the blender jug.

  Beat the egg with the milk. Put the poppy seeds and sesame seeds in two separate small bowls.

  Remove the dough from the blender jug, and form into 13 medium-sized or 19 small rolls on a floured work surface. Then brush with the egg and milk mixture. Roll them in either the sesame or the poppy seeds and place side by side on the prepared baking sheet in a wheel shape. To do this, begin by placing one roll in the centre, place six more around it and then the rest in an outer circle.

  Bake for 25 minutes.


SERVING_UNIT: slices
INSTRUCTION:
  Grease a Bundt tin and dust with breadcrumbs. Pre-heat the oven to 180 °C.

  Pour the batter into a bowl and fold in the cherries. Pour the batter into the cake tin and bake for about 70 minutes on the lowest shelf of the oven. After 50 minutes, cover the tin with aluminium foil, so that the cake does not become too brown. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary. Allow the cake to cool almost completely in the tin and only then turn out onto a cake rack.

  Pour the icing sugar into a bowl and stir in the cherry juice until smooth. Use a pastry brush to coat the cake with the glaze.


SERVING_UNIT: jars
INSTRUCTION:
  Wash the tomatoes, remove the stalks, quarter and put in the blender jug. Peel the onion and halve, peel the garlic. Add both to the tomatoes in the blender jug. Also add the dried tomatoes to the blender jug. With the measuring beaker in place, chop for 15 seconds/speed setting 7.

  Put all the remaining ingredients in the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 5. Then with the measuring beaker in place, boil for 10 minutes/speed setting 2/100 °C. Then, without the measuring beaker inserted, simmer for 2 hours/speed setting 1/95 °C until the ketchup is reduced by a third. Put the cooking pot on the lid as a splash guard.

  With the measuring beaker in place, blend the ketchup for 1 minute/speed setting 9. If the ketchup is still too thin, without the measuring beaker in place, continue to cook on speed setting 1/95 °C until the desired consistency is achieved.

  Pour the hot ketchup into sterilised jars or bottles, seal immediately and stand them upside down for 5 minutes. Then turn them upright and allow to cool completely.

  TIP This ketchup will keep for at least 10 months stored in a cool, dry place. Opened bottles should be always kept in the refrigerator.


SERVING_UNIT: jar
INSTRUCTION:
  Peel the garlic clove and ginger. Halve and wash the chilli pepper, and remove the seeds. Using a peeler, thinly peel the lime and squeeze out the juice. Put the garlic, ginger, chilli and lime peel into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Wash the coriander and shake it dry. Remove the coarse ends of the stalks. Cut the remaining coriander stalks through once, put the stalks and leaves into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Add the remaining ingredients and 3 tablespoons of lime juice. With the measuring beaker in place, chop finely for 10 seconds/speed setting 7. Scrape everything down the inside of the blender jug using the spatula, and, with the measuring beaker in place, chop for another 10 seconds/speed setting 8. Decant the pesto into a clean, sterile jar and store in the fridge.

  This pesto complements fresh pasta and also goes well with fish and potato dishes.


SERVING_UNIT: portions
INSTRUCTION:
  Halve the avocado, remove the stone and scrape the flesh out of the skin.
  Wash the dill, shake dry and remove the stalks.

  Put the avocado, dill and soured cream in the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the coarsely chopped smoked salmon, lemon juice, 1 pinch each of salt and pepper and, with the measuring beaker in place, mix for 10 seconds/speed setting 5.
  Season again with salt and pepper and decant into a small bowl. Serve immediately.


SERVING_UNIT: slices
INSTRUCTION:
  To make the pastry, put the butter in chunks with the other pastry ingredients into the blender jug and, with the measuring beaker in place, knead for 1 minute/ speed setting 4. Roll into a ball, wrap in cling film and put in a cool place for one hour. Clean the blender jug thoroughly.

  Brush the quiche dish with butter. Pre-heat the oven to 200 °C. Roll the pastry out on a floured work surface and line the dish with it. Line with greaseproof paper and weight with baking beans. Pre-bake in the oven for 10 minutes, take it out, remove the baking beans and greaseproof paper, and allow the base to cool down.

  To make the filling, trim the Savoy cabbage, wash and spin-dry, and tear into pieces. Remove the stalk and the thick leaf veins. Put the cabbage in two separate portions in the blender jug and, with the measuring beaker in place, chop each batch for 5 seconds/speed setting 5. Sauté the cabbage with the oil, with the measuring beaker in place, with the reverse button/3 minutes/speed setting 1/110 °C. Pour on 4 tablespoons of water, ½ teaspoon of salt, 3 pinches of pepper and 1 pinch of nutmeg. The measuring beaker not inserted, stew with the roast button/3 minutes/100 °C, then decant the mixture.

  Cut the smoked salmon into bite-size pieces. Put the dried tomatoes into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Add the cream, crème fraîche, eggs, ¼ teaspoon of salt and 1 big pinch of pepper, and, with the measuring beaker in place, mix for 30 seconds/speed setting 6. Add the Savoy cabbage and, with the measuring beaker in place, mix with the reverse button/1 minute/speed setting 1.

  Wash the cherry tomatoes, remove the stalks, halve and roughly remove the cores. Spread the Savoy cabbage filling on the pastry, spread the salmon and tomatoes on top, and bake the quiche in the oven at 170 °C for 40 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Allow the tuna to drain for 10 minutes and gently squeeze out.
  Wash and shake the parsley dry, remove the leaves and, with the measuring beaker in place, chop with the turbo button/3 seconds. Then use the spatula to scrape down the inside of the blender jug.

  Add the tuna, cream cheese, lemon juice, 3 pinches each of pepper and salt and, with the measuring beaker in place, blend for 30 seconds/speed setting 5.

  Chop the capers finely using a knife and, with the measuring beaker in place, mix in for 10 seconds/speed setting 2.

  Refrigerate the tuna cream for at least 1 hour.

  TIP Tuna cream goes particularly well with a fresh, green salad. Using two teaspoons, form the tuna cream into little balls, arrange on crispbreads, canape biscuits or baguette slices and serve with the salad.


SERVING_UNIT: jars
INSTRUCTION:
  Pour 1.5 litres of water into the blender jug. Attach the deep steamer basket, put the washed but unpeeled oranges in it, close the basket and cook the oranges using the steamer button/1 hour.
  Then cook again with the steamer button/15 minutes.
  Finally, drain off the liquid and allow the fruit to cool for 15 minutes.

  Cut each orange into eight, remove the central core and put the flesh in the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 5.
  Add both types of sugar, and with the measuring beaker in place, mix with the reverse button/20 seconds/speed setting 3.
  Add the orange juice and, with the measuring beaker in place, cook everything together with the reverse button/15 minutes/speed setting 2/100 °C.

  Then carry out a set test and if necessary cook for a few more minutes. Pour the marmalade while still hot into previously prepared sterile jars and close firmly. To ensure the marmalade keeps for longer, stand the jars upside down for 5 minutes.

  SET TEST Put a teaspoon of the hot marmalade on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the marmalade is wrinkling, it has passed the set test.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley, shake dry and remove the leaves from the stalks.
  Put in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6.
  Wash the mussels under running cold water. Discard any open mussels.
  Peel the garlic and put in the blender jug together with the chillies. With the measuring beaker in place, chop for 8 seconds/speed setting 6 then scrape the mixture down inside the blender jug.

  Add the fennel seeds and 3 tablespoons of olive oil and, the measuring beaker not inserted, sweat them using the roast button/5 minutes/100 °C.
  Add the tomatoes, the wine, 125 ml water and 1 teaspoon of salt and, the measuring beaker in place, mix for 15 minutes/speed setting 1/100 °C.
  Put the mussels in the deep steamer basket, close it and put it on the blender jug, and cook with the steamer button/15 minutes.

  Heat up the remaining oil in a large saucepan, fry the slices of bread on both sides over a medium heat and sprinkle over a total of ¼ teaspoon of pepper.
  Put the mussels in a large bowl, sort out the closed mussels and discard.
  Pour the tomato sauce over the mussels, sprinkle with the parsley and serve with the fried bread.

  TIP There was once the rule that you should only eat mussels when there is an ‘r’ in the month. Nowadays you can obtain mussels in the summer months as a frozen product and you can use these in this recipe, too. Simply extend the steaming time by 5 minutes. Take note, however: with frozen mussels, you must also remove the open ones before cooking, and remove those that have not opened after cooking.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake dry, remove the leaves and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then remove and rinse out the blender jug.

  Peel the onion and garlic, halve the onion, put both in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Then remove and rinse out the blender jug.

  Wash, quarter and clean the peppers and cut into narrow strips of ½ cm. Heat the oven to 60 °C and put an oven-proof bowl or large casserole in to warm up for 20 minutes. Dissolve the strands of saffron in a litre of warm water. Put the rice in the cooking pot, place in the blender jug, sprinkle 1 teaspoon of salt on top and pour the saffron-infused water on top.

  Attach the deep steamer basket to the blender jug, arrange the frozen seafood in it, distributed evenly, close the steamer basket and cook everything using the steamer button. Arrange the strips of pepper and the peas evenly in the shallow steamer basket and 15 minutes before the end of the cooking time, carefully attach to the blender jug.

  Rinse the chicken fillets, pat dry and season with ½ teaspoon of salt and ½ teaspoon of pepper. Rinse the pike-perch, pat dry and cut into bite-size pieces. Cut the pepperoni sausage into thin slices. Heat 1 tablespoon of olive oil in a wide pan and fry the chicken fillets and the fish pieces in turn. Then keep warm.

  Remove the two steamer baskets and put aside closed. Then remove the cooking pot and empty the blender jug. Put 1 tablespoon of olive oil, the garlic and onion mixture and the slices of pepperoni in the blender jug and, the measuring beaker not inserted, brown with the roast button/4 minutes. Add the hot chicken stock and, the measuring beaker not inserted, heat everything through using the roast button/3 minutes.

  Put the rice in a large bowl, add the strips of pepper and the peas, the cooking juices, the pepperoni slices and the parsley, and mix everything together well. Season to taste with salt, pepper and cayenne pepper. Put everything in a pre-warmed paella dish or casserole. Arrange the seafood, chicken and fish evenly on top. Wash and dry the lemon and cut into slices. Cut into half if desired and serve with the paella.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the parsley and shake it dry. Remove the leaves and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 6. If necessary, use the spatula to scrape the pieces down the inside of the blender jug and repeat the process. Put the parsley in another container.

  Peel the carrots, parsley root, celeriac and potatoes and cut into rough pieces.
  Thoroughly wash the white part of the leek and also cut into rough pieces.
  With the measuring beaker in place, chop the vegetables in the blender jug for 9 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.
  Add the chicken stock at room temperature, 700 ml warm water and the pearl barley and, with the measuring beaker in place, cook using the reverse button/50 minutes/speed setting 1/95 °C. Season to taste with salt and pepper.

  Divide the soup between deep bowls and serve sprinkled with parsley.


SERVING_UNIT: portions
INSTRUCTION:
  Pour 1 litre of warm tap water into the blender jug and add 1 teaspoon of salt.
  Peel the potatoes, cut into quarters and put in the cooking pot.
  Peel the carrots and cut into slices on the diagonal, 1 cm thick.
  Spread the carrots around the deep steamer basket and sprinkle with ¼ teaspoon of salt and the sugar.

  Wash the chicken fillets and pat them dry.
  Season the fillets on both sides with a total of ¼ teaspoon of salt and ¼ teaspoon of pepper.
  Wrap each fillet in 2 slices of bacon each.
  Cut the greaseproof paper to size and place in the shallow steamer basket in such a way that the slits at the side are not covered and the steam can circulate. Place the fillets on the greaseproof paper.
  Attach the shallow steamer basket to the deep steamer basket, thus closing the blender jug. Put the lid in place for the shallow steamer basket. Cook the potatoes, carrots and chicken using the steamer button.

  Then remove the steamer attachment completely and put aside closed.
  Empty the blender jug and transfer the potatoes from the cooking pot to the blender jug. Add the milk, 50 g butter, ½ teaspoon of salt, ¼ teaspoon of pepper and the nutmeg. With the measuring beaker in place, mix for 20 seconds/speed setting 3 to make a chunky mashed potato, or, with the measuring beaker in place, mix for 30 seconds/speed setting 3 for a creamier mash.

  Divide the potato between four plates and place the chicken on top. Mix the carrots with the remaining butter and add to the plates. Garnish with freshly chopped parsley and serve immediately.

  TIPS If you do not like carrots, you can cook broccoli rosettes or sliced courgette in the deep steamer basket. In this case, do not use the sugar. For a crispier version, fry the chicken breast wrapped in bacon after steaming for a short time in a hot frying pan.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the garlic clove and the ginger, put in the blender jug and, with the measuring beaker in place, chop finely using the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.
  Add the peanut butter, soy sauce, honey, lime juice and curry powder and, with the measuring beaker in place, chop for 40 seconds/speed setting 4.
  Line the deep steamer basket with greaseproof paper in such a way that sufficient steam can still circulate.

  Wash the chicken breast fillets, pat dry and place on the greaseproof paper. Spread the peanut butter sauce evenly on top and clean the blender jug.
  Wash and peel the vegetables and pat them dry. Cut them into bite-size pieces and place in the shallow steamer basket.

  Put the rice in the cooking pot and hang it in the blender jug. Pour 1 litre of hot water over it and season with 1 teaspoon of salt.Place the deep steamer basket on the blender jug and hang the shallow steamer basket inside. Close and cook using the steamer button/15 minutes. Once the cooking time has elapsed, check that the rice and chicken are fully cooked. If necessary, extend the cooking time by a few minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the onions and garlic, halve the onion, and put in the blender jug. With the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape the garlic and onion mixture down the inside of the blender jug.
  Add the harissa paste, maple syrup, soy sauce and spices, and, with the measuring beaker in place, mix for 10 seconds/speed setting 6.
  Add the tomatoes and, with the measuring beaker in place, chop for 8 seconds/speed setting 5.
  With the measuring beaker in place, bring the mixture to the boil for 8 minutes/speed setting 1/100 ��C. Remove and allow to cool. Clean the blender jug thoroughly.
  Put the pork neck steaks in the freezer bag with the cooled sauce. Close the bag and marinate overnight.

  Remove the cabbage’s outer leaves and stalk. Peel the carrots.
  Cut the cabbage and carrots into rough pieces, put in the blender jug and, with the measuring beaker in place, chop in two batches for 5 seconds/speed setting 6. Then put in a bowl and reserve.

  Peel and halve the onion, and with the measuring beaker in place, chop for 5 seconds/speed setting 6.
  Put the remaining ingredients in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3.
  Add the cabbage and carrots and, the measuring beaker not inserted, mix using the reverse button/30 seconds/speed setting 3, while stirring with the spatula through the lid opening.
  Remove the coleslaw and chill overnight, to develop its typical taste and the desired consistency. Clean the blender jug thoroughly.
  The next day, season the coleslaw again with pepper and salt to taste.

  Remove the meat from the freezer bag, put the sauce in the blender jug and pour in 250 ml water.
  Layer the meat flat in the blender jug and, the measuring beaker not inserted, boil down using the reverse button/1 hour 39 minutes/speed setting 1/100 °C. Put the cooking pot on the lid as a splash guard.

  Remove the meat and shred using two forks. Pass the sauce through a sieve. Remove any bits of meat from the sieve and shred these, too. If the sauce is too thin, put it back in the blender jug and, the measuring beaker not inserted, boil down for 10 minutes/speed setting1/100 °C. The sauce should have the consistency of ketchup.
  Put the meat in a dish, pour over the sauce and mix well. Serve with the coleslaw.


SERVING_UNIT: portions
INSTRUCTION:
  Wash, trim and quarter the peppers. Dice one pepper quarter into small cubes and set aside. Peel and halve the onion and put in the blender jug with the other pepper quarters. Halve, trim and wash the chilli and also put in the blender jug. With the measuring beaker in place, chop everything for 6 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug.

  Pour the oil into the blender jug and, the measuring beaker not inserted, sauté the chopped vegetables with the roast button.
  Use the spatula to scrape the vegetables down the inside of the blender jug. Add the vegetable stock and, with the measuring beaker in place, cook everything for 10 minutes/speed setting 1/100 °C.

  Add the cream, then, with the measuring beaker in place, blend the soup for 1 minute/speed settings 3–9 increasing the speed setting gradually.
  Then, with the measuring beaker in place, bring to the boil again for 2 minutes/speed setting 2/100 °C. Remove the blender jug lid and allow the soup to cool down a little.
  Wash the rosemary, shake dry, remove the needles and chop finely. Add the ricotta, rosemary and honey to the soup and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Season the soup to taste with salt and pepper and serve garnished with the diced pepper.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and quarter the courgette and cut into sticks. Wash the fish fillets, pat dry, check for bones and cut into bite-size pieces. Clean the mussels, removing any already open ones, and the seafood. Lightly season the fish with ¼ teaspoon of salt and 2 pinches of pepper, then arrange them with the mussels, seafood and courgette sticks in the deep steamer basket.

  Wash the parsley and shake dry, remove the leaves and, with the measuring beaker in place, chop in the blender jug for 8 seconds/speed setting 6. If necessary, use the spatula to scrape the pieces down the inside of the blender jug and repeat the process. Put the parsley in another container.

  Peel the onions and garlic. Wash and halve the tomatoes and remove the stalks. Put into the blender jug with the halved onion and the garlic and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug, add the olive oil and, the measuring beaker not inserted, sauté everything with the roast button/4 minutes.

  Peel the carrot and celeriac. Trim and wash the leek. Halve the pepper, remove the core and stem, wash and cut it and the other vegetables into coarse pieces, and add to the tomato and onion mixture in the blender jug. With the measuring beaker in place, chop roughly for 8 seconds/speed setting 6. Then, the measuring beaker not inserted, sauté with the roast button/4 minutes. Add the vegetable stock, apple juice, fish stock, 400 ml water, 1 big pinch of turmeric and 2 pinches of pepper, insert the steamer attachment with the seafood, close and cook everything with the steamer button/15 minutes. Once cooked, remove any still-closed mussels and season the soup to taste again.

  Peel the carrot and celeriac. Trim and wash the leek. Halve the pepper, remove the core and stem, wash and cut it and the other vegetables into coarse pieces, and add to the tomato and onion mixture in the blender jug. With the measuring beaker in place, chop roughly for 8 seconds/speed setting 6. Then, the measuring beaker not inserted, sauté with the roast button/4 minutes. Add the vegetable stock, apple juice, fish stock, 400 ml water, 1 big pinch of turmeric and 2 pinches of pepper, insert the steamer attachment with the seafood, close and cook everything with the steamer button/15 minutes. Once cooked, remove any still-closed mussels and season the soup to taste again.

  TIP If serving an adult-only meal, replace the vegetable stock and the apple juice with 250 ml white wine.


SERVING_UNIT: portions
INSTRUCTION:
  30 minutes before preparing, take the beef rump steaks out of the refrigerator and allow to rest at room temperature.

  Rinse the steaks under cold running water and pat dry, and vacuum seal the rump steaks in individual bags. Alternatively, put them in freezer bags. Place the freezer bags in water with the opening facing upwards and completely press out the air, then close firmly with pegs.

  Place the cooking pot in the blender jug and fill the blender jug with hot water up to just below the rim of the cooking pot. Put the lid on the blender jug and, with the measuring beaker in place, heat the water for 20 minutes/setting 1/60 °C.

  Place the vacuum-sealed rump steaks in the cooking pot and gently push them into the water until they are completely covered. The steaks in freezer bags should be placed in the cooking pot so that the pegged bag openings face upwards.

  Add a little more hot water if necessary, but note the maximum fill level of the blender jug.

  Now, with the measuring beaker in place, cook the steaks for 1 hour/speed setting 1/55 °C to achieve medium rare to medium or, with the measuring beaker in place, cook for 1 hour/speed setting 1/60 °C to achieve medium to well done.

  Pre-heat a frying pan on the hob on a high temperature, then pour in the sunflower oil. Remove the steaks from the bags, pat thoroughly dry with kitchen paper and fry each steak in the hot pan for 30 seconds on each side. Remove the steaks from the pan, season with salt and pepper on both sides and serve immediately.

  TIP
  You can make a tasty sauce from the meat juices in the bags.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and pat dry the pork fillet, season on both sides with salt and pepper, and place in the deep steamer basket. Wash the apples and core. Cut into slices 0.5 cm thick and place in the shallow steamer basket.

  Pour 1 litre of water into the blender jug, attach the deep steamer basket, hang the shallow steamer basket in it, close and cook the meat and apples with the steamer button/15 minutes. In the meantime, cook the pasta in a saucepan with plenty of salted water according to packet instructions. Remove the steamer attachment and put aside closed. Empty the blender jug.
  Put the butter and half the quantity of apple slices into the blender jug, and, the measuring beaker not inserted, sweat with the roast button/3 minutes. Add the Calvados and, the measuring beaker not inserted, cook everything again with the roast button/1 minute.

  Wash the tarragon, shake it dry and remove the stalks from the leaves. Put a few tarragon leaves aside, add the remaining tarragon and the cider to the blender jug and, the measuring beaker not inserted, boil and reduce for 2 minutes/speed setting 2/100 °C. Add the cream and, the measuring beaker not inserted, continue to cook for 4 minutes/speed setting 2/100 °C. With the measuring beaker in place, blend the sauce until smooth for 30 seconds/speed setting 9.

  Put the mustard into the blender jug and, with the measuring beaker in place, stir in for 20 seconds/speed setting 2. Season the sauce to taste with pepper and salt.

  Cut the meat into slices, arrange on plates with the pasta, drizzle with the sauce, and serve garnished with the apple slices and tarragon leaves.

  TIPS This dish can also be cooked ‘all-in-one’ in the blender jug. To do this, pour 1.4 litres of water into the blender jug and cook the pork with the steamer button/7 minutes. Completely remove the steamer attachment, pour the pasta into the blender jug, reattach the steamer attachment and cook everything with the reverse button/10 minutes/speed setting 1/120 °C. When the pork is cooked, strain the pasta. Then continue as described above.

  TIPS After steaming, the pork can be fried with the remaining butter to obtain a roasted flavour and colour.


SERVING_UNIT: portions
INSTRUCTION:
  Score a cross into the tomatoes, scald with boiling water and peel. Remove the stems and cut the tomatoes in half. Wash, trim and quarter the peppers. Peel the cucumber and cut into rough pieces. Peel the onion and garlic. Halve, deseed and wash the chilli.

  Put all the vegetables into the blender jug with 200 ml cold water, the oil, vinegar and paprika powder and, with the measuring beaker in place, blend for 1 minute/speed setting 8.

  Pour the soup into a bowl and allow to cool in the refrigerator for 30 minutes.
  Dry-fry the pine nuts in a frying pan until they are golden. Wash the chives, shake dry and cut into fine rings. Season the chilled soup to taste with salt and pepper, pour into bowls, add a few ice cubes if necessary and serve garnished with the chive rings and pine nuts.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 180 °C. Line two baking sheets with greaseproof paper. Cut the tortilla flatbreads into eighths. Mix together all the ingredients for the spiced oil. Place the tortilla pieces on the baking sheets and brush both sides with the spiced oil.
  Put the baking sheets in turn in the pre-heated oven for 10 minutes and bake until the tortilla chips are golden and crispy.

  To make the cheese sauce, put the milk, cream, processed cheese slices, sambal oelek and mustard in the blender jug and, the measuring beaker not inserted, mix for 6 minutes/speed setting 2/70 °C.
  Add the salt, vinegar and paprika powder and, with the measuring beaker in place, stir for 10 seconds/setting 4.

  Serve the still-warm tortilla chips with the cheese sauce. If desired, sprinkle with pickled, sliced jalapeños.

  TIPS Also tastes delicious with nachos and taco chips. The sauce will thicken if it is chilled.


SERVING_UNIT: portions
INSTRUCTION:
  The day before, soak the chickpeas in 2 litres of cold water for 12 hours.

  Wash ½ a bunch of parsley, shake dry, put into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Add the yoghurt, honey, 1 teaspoon of salt, pepper and lemon juice, and with the measuring beaker in place, mix for 1 minute/speed setting 2. Decant into a bowl and rinse out the blender jug.
  Drain the chickpeas in a sieve, rinse through with cold water and pour into the blender jug.

  Wash the remaining parsley and coriander, shake dry and remove the leaves. Put into the blender jug. Peel the shallots and halve, and peel the garlic. Put both into the blender jug and, with the measuring beaker in place, mix with the drained chickpeas, harissa and the remaining salt for 10 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug and repeat this step a few times until you have a smooth, creamy mixture.

  Decant the mixture and, using two spoons, cut out round shapes. Heat the oil in a deep pan or wok and fry the falafel until golden. Allow to drain on kitchen paper and serve with the yoghurt dip.


SERVING_UNIT: portions
INSTRUCTION:
  Pre-heat the oven to 180 °C. Cut 6 equally sized squares of 10 x 10 cm from the flaky pastry and lay in 6 moulds of a lightly greased muffin tin. The moulds should be completely lined. (If using frozen pastry, defrost, roll out lightly and continue as described.)

  Cut the sausage into small cubes. Cut the cheese into rough pieces and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Add the cream, cream cheese, 3 pinches of pepper, 4 pinches of salt, sausage and 1 egg, and with the measuring beaker in place, stir in for 20 seconds/speed setting 3. Pour the mixture equally into the 6 prepared muffin moulds and bake for 10 minutes. Then separate the remaining eggs individually, slide 1 egg yolk onto each muffin and continue to bake for another 20 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Line the shallow steamer basket with greaseproof paper, trimming it so that the steam slits at the sides are not covered. Dice the cheese. Wash the chives, shake dry and chop coarsely. Peel and quarter the onion. Put everything into the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 6. Then use the spatula scrape everything down the inside of the blender jug and, with the measuring beaker in place, blend for another 4 seconds/speed setting 6. Add the eggs, salt and pepper and, with the measuring beaker in place, mix for 10 seconds/speed setting 5.

  Dice the ham. Pour the egg mixture into the prepared steamer basket and spread the ham on top. Rinse out the blender jug and fill with 1 litre of water. Hang the shallow steamer basket in the deep steamer basket, close with the lid and cook everything with the steamer button.

  In the meantime, wash and shake dry the lamb’s lettuce. Prepare a dressing by mixing together the olive oil, apple cider vinegar, honey, mustard, salt and pepper. Toss the lamb’s lettuce in it. Lift the omelette out of the steamer basket, divide between plates and serve with the salad.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the rocket, shake it dry and remove the hard stems. Peel and quarter the onion. Put the rocket and onion into the blender jug and, with the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape down the inside of the blender jug, add the oil and, the measuring beaker not inserted, sweat with the roast button/3 minutes. Butter an ovenproof dish and arrange the rocket in it.

  Pre-heat the oven to 200 °C. Break the eggs into the blender jug, season with salt and pepper and, with the measuring beaker in place, beat for 10 seconds/speed setting 3. Pour the egg mixture over the rocket and ensure that it is evenly distributed in the dish. Put the goat’s cheese in dabs on top and allow the frittata to firm up in the oven for 15 minutes. The frittata is also delicious cold and is suitable for packed lunches.

  TIP You can also add 100 g cooked potato: cut into small dice and put them in the ovenproof dish before baking.


SERVING_UNIT: glasses
INSTRUCTION:
  eel the mango and remove the flesh from the stone. Then roughly chop the flesh.
  With the measuring beaker in place, mix the chopped mango with the lemon juice and yoghurt in the blender jug for 50 seconds/speed setting 8.
  Add the cold water or cold milk and, with the measuring beaker in place, blend for 30 seconds/speed setting 8. Sweeten to taste with honey or sugar.

  TIP Almond milk and soya yoghurt make a nice, creamy vegan mango lassi.


SERVING_UNIT: glasses
INSTRUCTION:
  Put the turmeric, ginger, nutmeg and cinnamon with 200 ml warm water into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug. With the measuring beaker in place, heat up for 5 minutes/speed setting 2/90 °C.

  Add the plant milk, coconut oil, agave syrup and pepper and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. With the measuring beaker in place, heat up the golden milk for 5 minutes/speed setting 2/100 °C and serve immediately.


SERVING_UNIT: bottles
INSTRUCTION:
  Wash and quarter the apples and remove the cores. Peel the ginger and put it with the apples in the blender jug and, with the measuring beaker in place, chop roughly for 5 seconds/speed setting 6.

  Pour the cherry and apple juice into the blender jug. Press against the cardamom pods with the back of a knife and add to the blender jug with the remaining spices. Wash the lemons and oranges, rub dry and, using a peeler, peel them thinly. Put the citrus peel into the blender jug. Squeeze the fruits and add the juice.

  With the measuring beaker in place, allow to boil for 20 minutes/setting 1/100 °C. Pass the punch through a sieve and serve.

  TIP Alternatively, the punch can be decanted into sterilised bottles while still hot and can be kept for about 1 year in a cool, dark place.


SERVING_UNIT: portions
INSTRUCTION:
  The day before, put the yoghurt into ice-cube moulds and freeze for 12 hours.

  The next day put the sugar in the blender jug and, with the measuring beaker in place, reduce to icing sugar for 20 seconds/speed setting 10. Use the spatula to scrape the icing sugar down the inside of the blender jug.

  Add the frozen mango pieces to the icing sugar in the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.

  Put the frozen cubes of yoghurt into the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 8. Once again, use the spatula to scrape down the inside of the blender jug.

  Then add the cream to the mixture and, with the measuring beaker in place, mix in for 2 minutes/speed setting 4 until you have a creamy ice cream. Divide among 4 dishes and serve immediately.


SERVING_UNIT: portions
INSTRUCTION:
  Cut the banana into 1-cm thick slices and freeze overnight. We recommend that you cover your chopping boards with greaseproof paper and place the banana slices on top without overlapping so that they do not stick together during freezing.

  Put the banana slices, blueberries and cold milk in the blender jug and, with the measuring beaker in place, blend for 30 seconds/speed setting 8. Enjoy this berry ‘nice cream’ on its own or decorate with fresh berries.

  TIPS You can also make this ‘nice cream’ with cherries, raspberries, blackberries or strawberries in place of the blueberries. Simply try out whichever berries you prefer. If you would like it to be sweeter, add a little icing sugar to the nice cream or drizzle with maple syrup to serve. Suitable toppings include chocolate sauce, grated coconut, biscuit crumbs, muesli or puffed rice.


SERVING_UNIT: portions
INSTRUCTION:
  Put all the ingredients in the blender jug. Insert the mixer attachment and, with the measuring beaker in place, mix for 12 minutes/speed setting 3/70 °C until thick and frothy.
  Pour the zabaglione into little dishes and serve while still warm.

  TIPS The zabaglione can be also served cold. Stir frequently while it cools down to prevent the wine separating from the cream and settling on the bottom. Zabaglione tastes best on its own, with sponge fingers on the side. However, it also goes well with vanilla ice cream and fresh berries (e.g. raspberries).


SERVING_UNIT: pieces
INSTRUCTION:
  Break both types of chocolate couverture into pieces and put into the blender jug. With the measuring beaker in place, chop for 10 seconds/ speed setting 8. Then, with the measuring beaker in place, melt for 5 minutes/speed setting 2/50 °C. Add the butter, coffee liqueur and vanilla pulp and, with the measuring beaker in place, mix for 45 seconds/speed setting 4 until you have a smooth mixture.

  Decant the truffle mixture into a bowl and chill for 3 hours in the refrigerator, until the mixture is firm enough to be moulded. Put the cocoa powder into a deep dish.

  Once the truffle mixture has cooled, cut out small portions with a teaspoon and roll into balls using the flat of your hand. Then roll the balls in the cocoa. Chill until ready to serve.

  TIP The truffles taste even more sophisticated if you add 1 teaspoon of ground cardamom to the cocoa powder and roll the truffles in this mixture.


SERVING_UNIT: portions
INSTRUCTION:
  With the measuring beaker in place, finely process the sugar in the blender jug for 10 seconds/speed setting 10. Use the spatula to scrape the mixture down the inside of the blender jug.
  Wash the raspberries, pat dry and put in the blender jug with the lemon juice. With the measuring beaker in place, blend for 20 seconds/speed setting 7, then pour into a bowl and set aside. Wash and dry the blender jug.

  Put the chocolate in chunks in the blender jug and, with the measuring beaker in place, melt for 5 seconds/speed setting 2/50 °C. If the chocolate is not entirely melted, repeat the step, with the measuring beaker in place, for 2 minutes/speed setting 2/50 °C.

  Add the mascarpone, yoghurt and vanilla seeds and, with the measuring beaker in place, mix for 45 seconds/speed setting 4.
  Serve in small glasses and pour equal portions of raspberry purée on top. Garnish with raspberries and mint leaves.


SERVING_UNIT: portions
INSTRUCTION:
  Defrost the berries. Drain the cherries and reserve the juice. Put the cherry juice, dessert powder, sugar and lemon peel into the blender jug and, with the measuring beaker in place, stir for 20 seconds/speed setting 4.

  Then, with the measuring beaker in place, bring to the boil for 8 minutes/speed setting 3/100 °C. The juice will be milky at first and then clear. If, once the time has elapsed, the juice is not yet clear, continue to cook, with the measuring beaker in place, for 2 minutes/speed setting 3/100 °C.

  Pour the juice into a bowl and mix in the fruit immediately. Then allow to cool.


SERVING_UNIT: portions
INSTRUCTION:
  Break the chocolate into pieces, put in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10.
  Add the butter in chunks and, with the measuring beaker in place, melt for 5 minutes/speed setting 1/50 °C.
  With the measuring beaker in place, stir in the eggs, sugar and 1 pinch of salt for 50 seconds/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug. Then, with the measuring beaker in place, fold in the flour for 20 seconds/speed setting 5. Decant the brownie mixture and clean the blender jug thoroughly.

  Put all the ingredients for the cheesecake mixture in the blender jug and, with the measuring beaker in place, mix for 40 seconds/speed setting 4.
  Grease four ovenproof jars with butter, then pour in some of the brownie mixture followed by the cheesecake mixture on top. Cover each jar with a piece of cling film and fix in place with a rubber band. Clean the blender jug thoroughly.

  Pour 1 litre of hot water into the blender jug, arrange the little jars in the deep steamer basket, close, attach to the blender jug and cook using the steamer button/55 minutes.
  Remove the cling film and allow the little cakes to cool down well. Sprinkle with grated chocolate before serving.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the sugar in the blender jug with 300 ml lukewarm water. Crumble the yeast in, and with the measuring beaker in place, heat everything for 3 minutes/speed setting 1/37 °C. Allow the mixture to rest for 10 minutes.

  Add the flour, olive oil and 2 teaspoons of salt and, with the measuring beaker in place, knead with the knead button/2 minutes.
  Remove the dough, shape into a ball, put in a covered bowl, and allow to prove in a warm place for 1 hour. Then knead the dough through again and make 8 balls.
  Taking a wooden spoon, press the bowl into the middle of the dough and turn it in a circle to create the central holes typical of bagels.
  Place the bagels on a baking sheet lined with greaseproof paper, leaving ample space between then as the bagels will rise again. Allow to prove for 10 minutes while covered.

  In the meantime, in a large saucepan, bring plenty of water to the boil. Add honey and the remaining 1 teaspoon of salt, and simmer for a short time.
  Pre-heat the oven to 220 °C.
  Carefully slide the bagels in several batches into the now-boiling water, allow to simmer for 45 seconds, turn carefully and leave in the water for a further 45 seconds. Then remove them with a slotted spoon, drain and place on a baking sheet.
  Sprinkle the bagels with sesame or poppy seeds and bake for 20 minutes.


SERVING_UNIT: rolls
INSTRUCTION:
  Pre-heat the oven to 180 °C, and line a baking sheet with greaseproof paper. With the measuring beaker in place, knead the flour, yogurt, baking powder, oil, salt and baking malt with the knead button/2 minutes.

  Put the dough on a floured work surface and, if necessary, knead in a little more flour. Divide into 10 pieces, shape them into balls and put them on the prepared baking sheet with distance between each one. Brush with milk and sprinkle with poppy seeds. Bake the rolls for 15 minutes until golden. If the rolls look a little too pale, extend the baking time if necessary.

  TIP You can find baking malt in well-stocked supermarkets and health food shops. It improves the crumb and helps the dough rise better.


SERVING_UNIT: loaf
INSTRUCTION:
  Pour the spelt grains in the blender jug and, with the measuring beaker in place, chop very finely for 1 minute/speed setting 10, then decant. Put the rye grains in the blender jug and, with the measuring beaker in place, also chop very finely for 50 seconds/speed setting 10 and then decant. Peel the carrots and cut into rough-sized pieces, put them in the blender jug with the walnuts and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. 4. Add the rye, spelt and all the remaining ingredients.

  With the measuring beaker in place, knead with the knead button/2 minutes. Stir with the spatula and then, with the measuring beaker in place, mix again for 35 seconds/speed setting 4. Place the dough in a tin lined with greaseproof paper, cover and allow the dough to rise in a warm place for 1 hour. After about 45 minutes pre-heat the oven to 220 °C.

  Score the dough diagonally with a knife and then bake in the oven for 30 minutes at 220 °C, then for a further 30 minutes at 170 °C until the crust is dark and crispy.
  Allow the bread to cool completely before eating.

  TIPS The walnuts can be replaced with hazelnuts, almonds or a nut mix. 
  Instead of brown sugar you can also use honey or agave syrup.


SERVING_UNIT: loaf
INSTRUCTION:
  Put the yeast and sugar in the blender jug with 240 ml lukewarm water and, with the measuring beaker in place, heat up for 5 minutes/speed setting 1/37 °C.
  Add both types of flour with the yoghurt, 2 teaspoons of salt, the vinegar and baking malt and, with the measuring beaker in place, knead with the knead button/2 minutes. Use the spatula to scrape the mixture down the inside of the blender jug. With the measuring beaker in place, knead again for 30 seconds/speed setting 4.
  Brush a large bowl with oil, place the dough in it, dust with flour, cover, and allow to prove for at least 90 minutes in a warm place.

  Put the dough on a floured work surface, fold over several times and form into a loaf of bread.
  Grease a loaf tin or other ovenproof dish well, put the dough in it, dust with flour, score it and bake as follows. If using a loaf tin, pre-heat the oven to 220 °C and bake the bread for 45 minutes. If using a lidded pan, put in the oven while it is still cold, set to 220 °C and bake for 55 minutes. Then remove the lid and bake the bread for a further 5 minutes.


SERVING_UNIT: piece
INSTRUCTION:
  Pour the milk, yeast and sugar into the blender jug, and with the measuring beaker in place, heat up for 3 seconds/speed setting 1/37 °C. Add the butter in chunks, egg, flour and salt, and with the measuring beaker in place, knead using the knead button/2 minutes to make a smooth dough.

  Put the yeast dough in a bowl, cover and allow to prove in a warm place for 30 minutes, until the volume has doubled.

  NOTE Sweet yeast dough is suitable as a base for fruit cake, brioches, plaited yeast loaves, cinnamon buns, and much more. TIP The lower the yeast content and the longer the proving time, the better the taste and consistency of the baked goods will be. If there is enough time, you can use half the quantity of yeast with at least twice the proving time.


SERVING_UNIT: jar
INSTRUCTION:
  Pre-heat the oven to 200 °C. Put the marrowbone in a pan and roast in the oven for 1 hour. Half way through, turn the bones over once. Take the pan out of the oven and allow the bones to cool for 30 minutes.

  Wash, clean and peel the vegetables and chop roughly. Then put them into the blender jug, and with the measuring beaker in place, chop roughly for 6 seconds/speed setting 5.

  Add olive oil and sweat them, the measuring beaker not inserted, with the roast button.

  Add the tomato purée and dust the vegetables with the flour. Cook again, the measuring beaker not inserted, with the roast button.

  Add the red wine and, the measuring beaker not inserted, boil down for 10 minutes/speed setting 1/130 °C. Put the cooking pot on the lid as a splash guard.

  Put the cooled bones in the cooking pot and hang this in the blender jug. Pour on the hot beef stock, and with the measuring beaker in place, boil for 20 minutes/speed setting 1/110 °C. Using the spatula, remove the cooking pot from the blender jug and dispose of the bones.

  Purée the gravy in the blender jug with the measuring beaker in place for 30 seconds/speed setting 7 and then pass the liquid through a fine sieve into a suitable container.

  Pour the gravy back into the blender jug, add the sugar beet molasses, and the measuring beaker not inserted, boil down again for 10 minutes/speed setting 2/100 °C. Put the cooking pot on the lid as a splash guard again.

  Season the gravy to taste with salt and pepper. Mix the cornflour with 2 tablespoons lukewarm water until smooth, add to the gravy in the blender jug, and the measuring beaker not inserted, cook for a further 2 minutes/speed setting 2/100 °C. Put the cooking pot on the lid as a splash guard.

  TIPS If the gravy is not dark enough, add 1 tablespoon caramel during the last step. The gravy will keep for about a week if kept covered in a cool place.


SERVING_UNIT: portions
INSTRUCTION:
  Put the pine nuts in the blender jug and, the measuring beaker not inserted, roast for 8 minutes/speed setting 1/90 °C without fat, until golden and fragrant. Leave the blender jug open for 10 minutes to cool.

  In the meantime, wash and shake the basil dry, remove the leaves from the stems and add the leaves to the pine nuts. Peel the garlic cloves and also place in the blender jug. Remove the rind from the Parmesan, cut into pieces measuring 2 x 2 cm and also add to the blender jug with 1 pinch of salt. With the measuring beaker in place, blend for 20 seconds/speed setting 9. Using the spatula, scrape the mixture down the inside of the blender jug and, with the measuring jug in place, mix again for 20 seconds/speed setting 9. Use the spatula to scrape down the inside of the blender jug.

  Add the olive oil at room temperature and, with the measuring beaker in place, stir in for 1 minute/speed setting 5. Season the pesto to taste with salt and pepper and, with the measuring beaker in place, stir for 6 seconds/speed setting 5.

  Spoon the pesto into sterilised jars and cover with olive oil before closing.

  TIPS
  Enhance the pesto with 1 tablespoon of lemon juice stirred in at the end with the salt and pepper.
  Pesto is delicious with freshly cooked pasta, with Caprese salad and with fish. It also adds a wonderful flavour to soups and dips.
  This pesto will keep for 2 months stored in a cool, dark place.
  VARIATION
  Pesto can be made in numerous ways, and it’s worth experimenting with almonds, cashews or pistachio nuts, for example. Replace the Parmesan (32% fat) with Pecorino (33% fat) or another strong hard cheese, and instead of basil, use parsley, mint, wild garlic, rocket or watercress.


SERVING_UNIT: pieces
INSTRUCTION:
  Pour 500 ml hot water into the blender jug. Place the quail’s eggs into the cooking pot, hang the cooking pot in the blender jug and, with the measuring beaker in place, boil the eggs until hard for 10 minutes/speed setting 1/120°C. Then remove the cooking pot, rinse the eggs under cold water, peel and allow to cool. Empty the blender jug.

  Dice the bread and soak in the room-temperature milk for 15 minutes. Stir from time to time.

  Peel and quarter the onion, place in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step. Use the spatula to scrape the onion down the inside of the blender jug. Add the olive oil and, the measuring beaker not in place, brown the onion with the roasting button/1 minute 30 seconds.

  Pre-heat the oven to 200 °C, grease the muffin tin and sprinkle with breadcrumbs. Wash and shake the marjoram dry, remove the leaves from the stalks, and put the leaves in the blender jug with the onion.

  Squeeze the bread out well and put it in the blender jug with the mustard, minced beef, the chicken egg and egg yolk. Add 1 teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, knead everything together with the knead button/1 minute 30 seconds. Then decant.

  Shape the mixture into 12 balls of equal size and carefully press a quail’s egg into each one. Reshape the balls a little and place each one in a hollow of the muffin tin. Bake in the oven for 15 minutes.

  TIPS
  These meat loaves are delicious hot or cold.
  If you would like to make the dish a little more special, add 3 teaspoons of chopped capers and 2 tablespoons of chopped pine nuts to the meat mixture.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and quarter the onions. Peel the garlic clove and put it and the onion pieces into the blender jug. With the measuring beaker in place, chop for 4 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.

  Rinse the meat under cold running water and pat dry. Then remove the fat, bone and tendons and cut into 2-cm dice. Put the olive oil and lamb into the blender jug and, the measuring beaker not inserted, fry with the roast button.

  Add the room-temperature red wine, and, the measuring beaker not inserted, deglaze with the reverse button/2 minutes/speed setting 1/120 °C.

  Wash the sprig of rosemary and shake it dry. Put it and the bay leaves, 1 teaspoon of salt, 3 pinches of pepper, tomatoes, lamb stock and tomato purée into the blender jug and, with the measuring beaker in place, cook with the reverse button/20 minutes/setting 1/120 °C.

  In the meantime, cook the tagliatelle according to the packet instructions.

  Remove the bay leaves and the sprig of rosemary from the lamb ragout. Serve with the tagliatelle.

  TIP
  If it is not an adult-only meal, you can replace the red wine with lamb stock.


SERVING_UNIT: portions
INSTRUCTION:
  Peel and quarter the onions. Wash and peel the carrots and cut into pieces 2 cm long. Peel the ginger and slice. Peel and wash the potato and also cut into 2-cm dice.

  Place the vegetables and the ginger in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.

  Add the rapeseed oil and, the measuring beaker not inserted, cook with the roast button/100 °C.

  Squeeze the oranges and reserve the juice. Add the juice, the vegetable stock at room temperature, 1 teaspoon of salt and 2 pinches of pepper and, with the measuring beaker in place, cook for 25 minutes/speed setting 1/100 °C.

  With the measuring beaker in place, blend the soup for 2 minutes/speed settings 7–10, increasing the speed setting gradually. Check the consistency and, if necessary, with the measuring beaker in place, blend again for 30 seconds/speed setting 10.

  Add the crème fraîche, season to taste with salt and pepper, and, with the measuring beaker in place, stir in for 15 seconds/speed setting 4.


SERVING_UNIT: portions
INSTRUCTION:
  Wash and peel the carrots, cut into pieces 3 cm long and place in the blender jug. Peel the orange and cut into eighths, remove the seeds and put the flesh into the blender jug. With the measuring beaker in place, chop the carrot and orange pieces for 10 seconds/speed setting 6. Then use the spatula to scrape down the inside of the blender jug.

  Add the dried cranberries, oats, yoghurt, the room-temperature coconut milk, agave syrup and the ice cubes and, with the measuring beaker in place, blend for 1 minute 30 seconds/speed settings 6–10, increasing the speed gradually.

  If necessary, use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, blend the smoothie again for 20 seconds/speed setting 10.

  Divide the smoothie between 2 glasses, garnish with coconut flakes and serve.

  TIPS
  Instead of rolled oats, you can also opt to use muesli for your carrot smoothie.
  You can use a mild-flavoured honey instead of agave syrup.


SERVING_UNIT: portions
INSTRUCTION:
  Halve the figs, place in the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 8. Then decant half the quantity of chopped figs. Use the spatula to scrape the remaining figs down the inside of the blender jug.

  Peel the orange and the grapefruit, remove the core, divide into segments, and put into the blender jug. Peel the banana, cut into quarters and place in the blender jug. Wash and peel and quarter the pear, remove the core, cut the flesh into pieces 3 cm long and also place in the blender jug.

  Put the cold pear juice, 1 tablespoon of chopped hazelnuts and the oats into the blender jug, and with the measuring beaker in place, blend for 1 minute 30 seconds/speed settings 7–10 increasing the speed gradually.

  Use the spatula to scrape the smoothie down the inside of the blender jug and, if necessary, with the measuring beaker in place, blend the smoothie again for 30 seconds/speed setting 10.

  Divide the smoothie between 2 breakfast bowls and serve garnished with the coconut chips, the remaining chopped figs and the remaining chopped hazelnuts.

  TIPS
  You can replace the chopped hazelnuts with chopped almonds. 
  If you like a little extra sweetness, add mild-flavoured honey or agave syrup to your smoothie bowl.
  And you could add ½ teaspoon of cinnamon with the agave syrup to the finished recipe.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the wild garlic, shake it dry, remove the hard stalks and cut any large leaves in half. Place in the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.

  Add the eggs, ½ teaspoon of salt and 2 pinches of pepper and, with the measuring beaker in place, mix for 15 seconds/speed setting 6. Decant and rinse out the blender jug. Pour 1 litre of lukewarm water into the blender jug.

  Wash and peel the carrots and cut into batons 4 cm long and 0.5 cm wide. Wash the asparagus spears, cut off the woody ends and cut the spears into pieces measuring 4 cm. Cut any thick spears in half.

  Line the shallow steamer basket with greaseproof paper (ensuring that the liquid egg cannot leak out and that some of the lateral ventilation slits are not blocked) and arrange the asparagus on top. Hang the shallow steamer basket in the deep steamer basket and attach to the blender jug.

  Pour the egg mixture over the asparagus in the shallow steamer basket and close the lid. Cook with the steamer button/15 minutes. Take hold of the greaseproof paper and carefully lift the omelette out of the steamer basket, cut into quarters, remove the paper and serve.

  TIP
  Serve with slightly salted cottage cheese or a little crumbled feta.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the milk (already at room temperature), yeast and and sugar into the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/37 °C. Add the butter in pieces, the egg, flour and 1 pinch of salt and, with the measuring beaker in place, knead with the knead button/1 minute 30 seconds.

  Divide the dough into 6 equal portions, shape into balls, cover and leave to rise on a floured work surface for 1 hour.

  Line 2 baking sheets with greaseproof paper. Shape the dough balls into ovals using your hands and cut 5 cm into the upper narrow end with a sharp knife. Pull the ends away from each other and shape into rabbit ears. Place the rabbit shapes on the baking sheets with a little space between each one, cover and allow to rise for 30 minutes.

  Pre-heat the oven to 180 °C. Stir the egg yolk and cream together, and brush the mixture evenly over each rabbit’s head. Then use three raisins per rabbit to make the eyes and nose.

  Bake each tray one after the other in the oven for 15 minutes until golden. Then allow to cool on a cake rack.


SERVING_UNIT: portions
INSTRUCTION:
  Put the gelatin into a small bowl and mix with 6 tablespoons of cold water.

  Add 250 ml chilled cream, the poppy seeds and the sugar to the blender jug and, with the measuring beaker in place, bring to the boil for 6 minutes/speed setting 2/100 °C. Add the softened gelatin and, with the measuring beaker in place, mix in for 20 seconds/speed setting 4. Decant the mixture and chill for 30 minutes. While it is cooling, stir it from time with a whisk.

  Rinse the blender jug with cold water and insert the mixer attachment. Add the remaining chilled cream and, the measuring beaker not inserted, beat until stiff for 1 minute and 30 seconds/speed setting 4, keeping a close eye on it. Fold the cream into the poppy mixture and then divide between 4 ramekins. Chill the panna cotta for 3 hours.

  Clean the blender jug. Put the raspberries into the blender jug, add the icing sugar and, with the measuring beaker in place, blend for 20 seconds/speed setting 8. If necessary, press the raspberry purée through a fine sieve to remove the seeds.

  Serve the panna cotta on the raspberry coulis.

  TIPS
  If you prefer, replace the poppy seeds in the first step with a vanilla pod. Scrape out the vanilla pod, add the vanilla pulp and pod. After cooking, remove the pod and continue with the steps as described above.
  To turn the desserts out, put the ramekins in hot water for a short while and gently release the edges of the panna cotta with a knife.


SERVING_UNIT: portions
INSTRUCTION:
  Wash the green asparagus, peel the lower third, cut off the woody ends and arrange the spears in the shallow steamer basket. Wash the white asparagus, peel, cut off the woody ends and also arrange the spears in the shallow steamer basket.

  Pour 1 litre of vegetable stock (at room temperature) into the blender jug. Attach the deep steamer basket on the blender jug, hang the shallow steamer basket in it, close and cook with the steamer button/10 minutes. Add the peas to the asparagus and cook everything again with the steamer button/5 minutes, while interrupting the heating-up time.

  Then remove the steamer attachment and allow the asparagus and peas to cool down until needed again. Empty the blender jug.

  Soften the gelatin in a bowl in cold water according to packet instructions. Put the butter into the blender jug and, with the measuring beaker in place, melt for 1 minute/speed setting 1/100 °C. Add the ready-to-cook prawns, ½ teaspoon of salt and 2 pinches of pepper, and, the measuring beaker not inserted, cook with the reverse button/5 minutes/speed setting 1/100 °C. Check that the prawns are cooked, and, if necessary, continue to cook for a few minutes longer. Decant the prawns and allow to cool down until needed again. Clean and dry the blender jug.

  Wash the dill, chervil and chives and shake them dry. Remove the dill tips and chervil leaves from their stalks and put the tips and leaves in the blender jug. Snip the chives into fine little rolls and also place in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Then use the spatula to scrape down the inside of the blender jug.

  Add the soured cream, yoghurt and lime juice to the blender jug and, with the measuring beaker in place, mix for 25 seconds/speed setting 4. Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 2. Then decant the herb mixture, leaving 4 tablespoons in the blender jug.

  Squeeze out the gelatin, add to the herb mixture in the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 2/50 °C.

  Using the spatula, scrape the gelatin from the base of the blender jug, add the rest of the herb and cream mixture and, with the measuring beaker in place, mix for 25 seconds/speed setting 3.

  Place the blender jug in the refrigerator for 10 minutes to allow the herb mixture to begin to gel slightly. (Alternatively, decant the mixture into a bowl and place in the refrigerator for 10 minutes.)

  Line a loaf tin with cling film and create a thin layer of the herb mixture on top. Then add the asparagus spears, prawns and peas in alternate layers with the herb cream between each layer – ensuring that the last layer is the herb mixture. Cover the terrine with cling film and put it in the refrigerator to set for 6 hours.

  Turn out the terrine, cut into 12 slices and serve.

  TIP
  The terrine will be even more delicious if you use ready-to-cook crayfish tails instead of prawns.


SERVING_UNIT: piece
INSTRUCTION:
  Put 250 g of sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the process. Then decant the resulting icing sugar.

  Pre-heat the oven to 220 °C. Line a baking sheet with greaseproof paper.

  Insert the mixer attachment into the blender jug. Put the eggs, remaining sugar and vanilla sugar into the blender jug and, with the measuring beaker in place, stir for 5 minutes/speed setting 3/37 °C. Then, with the measuring beaker in place, beat for 5 minutes/speed setting 4.

  Mix the flour and cornflour, put into the blender jug with a pinch of salt and, with the measuring beaker in place, fold in for 20 seconds/speed setting 3. Put dough onto the baking sheet, smooth it out and bake for 8 minutes.

  Remove the sponge and allow to cool completely.

  Take a sharp knife and cut fried egg shapes out of the sponge and place on a cake rack. Mix the icing sugar with the lemon juice until thick and creamy (add a little water if necessary) and coat the individual little cakes with it.

  Put the apricots in a sieve and drain well. Press half an apricot (to resemble an egg yolk) into each little cake on top of the still-damp icing, and allow to dry.


SERVING_UNIT: slices
INSTRUCTION:
  To make the cake mixture, insert the mixer attachment into the blender jug. Separate the eggs. Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Add 1 pinch of salt halfway through this process via the filler opening. Decant the beaten egg whites and place in the refrigerator. Rinse out the blender jug and dry it.

  Place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 8. Use the spatula to scrape the chocolate down the inside of the blender jug. Then, with the measuring beaker in place, melt it for 2 minutes/speed setting 2/50 °C.

  If the chocolate is not fully melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 1 minute/speed setting 1/50 °C. Then decant and put to one side.

  Grease the tin with butter and dust with flour. Pre-heat the oven to 180 °C.

  Put the softened butter in chunks, the sugar and eggs into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 4. Mix the flour, cocoa and baking powder, sieve over the mixture and, with the measuring beaker in place, stir into a smooth mixture for 1 minute/speed setting 4. Use the spatula to scrape down the inside of the blender jug. Add the melted chocolate and, with the measuring beaker in place, mix in for 30 seconds/speed setting 4. Put the beaten egg whites into the blender jug and, with the measuring beaker in place, stir for 45 seconds/speed setting 2.

  Pour the mixture into the tin and bake for 30 minutes. Carry out a skewer test using a wooden cocktail stick to check the cake is done, and bake for a little longer if necessary. Remove the cake from the oven and allow to rest in the tin. Release from the tin and allow to cool on a cake rack for 10 minutes. Clean the blender jug.

  For the filling, sort the raspberries, wash and and pat them dry. Stir the gelatin with 60 ml cold water until smooth and allow to sit for 10 minutes. Put the gelatin into the blender jug and, the measuring beaker not inserted, heat up for 2 minutes/speed setting 2/85 °C. Stir through once with the spatula and, with the measuring beaker in place, mix again for 30 seconds/speed setting 2.

  Open the lid of the blender jug and let the gelatin cool down for 5 minutes. Close the lid again and, the measuring beaker not inserted, set the machine to 6 minutes/speed setting 2. Slowly add the raspberries, mascarpone, sugar, chilled cream and food colouring spoon by spoon through the filler opening. Decant the raspberry cream and chill until it begins to set (approximately 5 minutes).

  Cut through the base twice horizontally. Spread half the cream on lower base. Place the second layer on top, press down lightly and smooth on the remaining cream. Then place the third layer on top. Chill the cake for 1 hour. Clean the blender jug.

  To decorate, put the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape the chocolate down the inside of the blender jug. Add the coconut oil and then, with the measuring beaker in place, melt for 2 minutes 30 seconds/speed setting 1/50 °C. If the chocolate is not entirely melted, scrape the mixture down the inside of the blender jug using the spatula and, with the measuring beaker in place, melt for a further 1 minute 30 seconds/speed setting 1/50 °C.

  Decant the chocolate and allow to cool down until the mixture is viscous, but still pourable. Pour the chocolate into a freezer bag, snip off a small corner and use as a piping bag to decorate the sides of the cake and the outer edge of the top of the cake (about 1 cm deep). The glaze should run down the edges of the cake. Sort, wash and pat the raspberries dry and arrange on the chocolate edge. If desired, write “Mum” in the centre of the cake with the remaining couverture. Place in the fridge for a further 30 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Put the cashew nuts in the blender jug. Remove the rind from the Parmesan and cut the cheese into 2-cm dice. Wash the mint, shake dry and remove the leaves from the stalks. Put the mint leaves into the blender jug and, with the measuring beaker in place, chop finely for 15 seconds/speed setting 8. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and mix again, with the measuring beaker in place, for 15 seconds/speed setting 8.

  Add the honey, olive oil and 1 pinch of salt and, with the measuring beaker in place, stir for 15 seconds/speed setting 4. Decant the pesto and wash the blender jug.

  Wash the green asparagus spears, cut off the woody ends and cut the spears into 3-cm pieces. Arrange the green pieces of asparagus in the shallow steamer basket.

  Wash and peel the white asparagus spears and cut off the woody ends. Cut the white asparagus into 3-cm pieces and arrange in the deep steamer basket.

  Pour 1 litre of cold water into the blender jug and add 1 teaspoon of salt. Hang the shallow steamer basket in the deep steamer basket, attach both, closed, to the blender jug, and cook with the steamer button/10 minutes.

  Remove the deep steamer basket and allow the asparagus to cool for 10 minutes.

  Hull and wash the strawberries and cut into thin slices.


SERVING_UNIT: jar
INSTRUCTION:
  Put the sunflower seeds in a bowl, pour boiling water over them, and soak for 2 hours. Once soaked, pour into a sieve and drain.

  Wash the parsley, shake dry and remove the leaves from the stalks. Trim and wash the spring onions, and cut into pieces 3 cm long. Wash and dry the courgettes, cut in half lengthways and then into pieces 2 cm long. Peel the garlic clove. Put all the ingredients into the blender jug and, with the measuring beaker in place, mix well for 45 seconds/speed setting 10.

  Repeat the step again if necessary. If desired, season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 4.

  Decant the herb cream into a jar and seal.

  TIP
  The cream will keep for approximately 3 days in the refrigerator.


SERVING_UNIT: portions
INSTRUCTION:
  Remove the rind from the Parmesan, put it in pieces in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10. Then decant.

  Peel and halve the shallot. Wash and peel the carrot and cut into pieces 4 cm long. Wash and peel the kohlrabi and cut into 2.5-cm dice. Place the vegetables in the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, with the measuring beaker in place, stew for 3 minutes/speed setting 1/120 °C.

  Add the risotto rice and, with the measuring beaker in place, stew with the reverse button/3 minutes/speed setting 1/120 °C.

  Add the vegetable stock juice, ½ teaspoon of salt and 2 pinches of pepper and, with the measuring beaker in place, cook with the reverse button/8 minutes/speed setting 1/100 °C.

  Put the peas in the blender jug and, the measuring beaker not inserted, cook until done with the reverse button/10 minutes/speed setting1/100 °C. Put the cooking pot on the lid as a splash guard. Once the time has elapsed, check that the rice is cooked and enough of the liquid has boiled away. If necessary, continue cooking for a few minutes longer.

  Add the butter in pieces and the Parmesan, and, measuring beaker not inserted, stir in with the reverse button/15 seconds/speed setting 1. If necessary, use the spatula to help. Let the risotto rest in the blender jug for 1 minute, then decant immediately and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Soak the bread roll in lukewarm water in a covered bowl.

  Peel and halve the onions and, with the measuring beaker in place, chop finely in the blender jug with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug and, if necessary, repeat the previous step. Use the spatula to scrape the pieces down the inside of the blender jug. Squeeze the bread roll out well and add to the remaining meatball ingredients in the blender jug. With the measuring beaker in place, mix everything for 45 seconds/speed setting 3. Decant the mixture and with damp hands shape it into 10 meatballs. Clean the blender jug thoroughly.

  Wash and peel the kohlrabis and cut into 1-cm dice. Pour 1 litre of water into the blender jug and add 1 teaspoon of salt. Attach the cooking pot and add the diced kohlrabi. With the measuring beaker in place, cook with the steamer button/15 minutes. Remove the cooking pot holding the kohlrabi.

  Decant the cooking fluid, measure out 300 ml and return it to the blender jug. Add the butter in pieces, flour, cream at room temperature, lemon juice and 2 pinches of pepper and, with the measuring beaker in place, mix for 10 seconds/speed setting 9. Then, with the measuring beaker in place, cook for 5 minutes/speed setting 3/100 °C. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 10 seconds/speed setting 3.

  Add the kohlrabi to the sauce in the blender jug and, with the measuring beaker in place, mix with the reverse button /10 seconds/speed setting 1.

  Heat a little fat in a frying pan and fry the meatballs on all sides until crispy. Serve the meatballs with the kohrabi cream.

  TIP
  If you don’t have any day-old bread to hand, you can use 3 tablespoons of breadcrumbs instead. Simply add them to the remaining meatball ingredients and 1–2 tablespoons of water in the blender jug and continue as specified in the recipe.


SERVING_UNIT: glasses
INSTRUCTION:
  Break the chocolate into small pieces, put in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant and rinse out the blender jug with cold water.

  Put the chilled condensed milk, the chilled cream, 1 pinch of salt and the mascarpone in the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 10.

  Pour the mixture into an freezer-proof dish and place in the freezer for 4 hours. Stir through with a fork about every 30 minutes. After 2 hours, stir in the chocolate. Clean the blender jug.

  Put the chilled milk and the remaining condensed milk into the blender jug. Peel the bananas, cut into thirds and add to the milk. With the measuring beaker in place, mix for 30 seconds/speed setting 10.

  Put the honey and the chocolate sprinkles in separate small dishes. Dip the rims of the glasses into the honey and then into the chocolate sprinkles so that the rim is covered all the way round with sprinkles.

  Divide the banana milk mixture between the glasses and put a large scoop of ice cream on top of each one. Decorate with mini marshmallows and jelly bananas.


SERVING_UNIT: pieces
INSTRUCTION:
  Take 2 tablespoons of the milk and put to one side. Put the rest of the room-temperature milk, crumbled yeast and sugar into the blender jug and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/37 °C. Add the butter in pieces, the egg, crème fraîche, flour and ¼ teaspoon of salt and, with the measuring beaker in place, process into a smooth dough with the knead button/2 minutes. Decant the dough into a bowl, cover and allow to rise in a warm place for at least 30 minutes until it doubles in volume.

  Pre-heat the oven to 200 °C and place an ovenproof dish filled with water on the floor of the oven.

  Add the chocolate drops to the dough and knead them in evenly by hand. Grease the ovenproof dish. Divide the dough into 16 equal portions, shape into rolls and place them next to each other in the dish. In a small bowl, whisk the egg yolk and the reserved milk. Brush the rolls with the egg wash, and bake for 30 minutes. Then allow to cool on a cake rack for 20 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Pour 500 ml cold water into the blender jug. Peel and wash the potatoes, cut into quarters or eighths, depending on their size, and put in the cooking pot. Hang the cooking pot in the blender jug, sprinkle 1 teaspoon of salt on top and, with the measuring beaker in place, steam with the steamer button/15 minutes.

  Once the cooking time has elapsed, lift the cooking pot with the potatoes out of the blender jug, put to one side and let the steam evaporate for 10 minutes. Empty the blender jug and rinse it out with cold water.

  Peel and quarter the onions, put them into the blender jug, and, with the measuring beaker in place, chop them for 10 seconds/speed setting 5. Use the spatula to scrape the pieces down the inside of the blender jug. Then add the butter in pieces.

  Sweat the onions, the measuring beaker not inserted, with the roast button/3 minutes/110 °C. In the meantime, cut the corned beef into large pieces.

  Put the corned beef, 150 ml water at room temperature, the gherkin liquid and 2 teaspoons of granulated meat stock into the blender jug and, with the measuring beaker in place, cook for 5 minutes/speed setting 2/100 °C.

  Drain the gherkins and the beetroot. Depending on their size, cut the gherkins into thirds, put both vegetables into the blender jug, and, with the measuring beaker in place, chop for 4 seconds/speed setting 6.

  Put the potatoes, ¼ teaspoon of salt, and ¼ teaspoon of pepper into the blender jug, and, with the measuring beaker in place, mix for 6 seconds/speed setting 5.

  If necessary, fold everything in with the spatula and, with the measuring beaker in place, chop again for 5 seconds/speed setting 5. Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 2.

  Heat the oil in a frying pan and fry the 4 eggs.

  Then arrange a dollop of labskaus on each plate, put a fried egg on top of each and add a rollmops. Cut the gherkins into a fan shape and serve with the dish.

  TIP
  If desired, while preparing the fried eggs, heat the labskaus up again, with the measuring beaker in place, for 3 minutes/speed setting 2/85 °C.


SERVING_UNIT: portions
INSTRUCTION:
  Trim the mushrooms and cut into quarters or halves depending on their size. Wash and dry the courgette and cut into pieces measuring 2 x 2 cm long. Arrange the mushrooms and courgette pieces in the deep steamer basket and season with 2 pinches each of salt and pepper.

  Rinse the turkey escalope under cold running water, pat dry and slice into dice measuring 2 x 2 cm. Peel and halve the onions and cut into strips. Put them into a bowl with the meat. Add the olive oil and season with ½ teaspoon of salt, ½ teaspoon of pepper, paprika pepper and oregano. Then mix everything together well and arrange the meat in the shallow steamer basket.

  Put the rice in the cooking pot and hang the cooking pot in the blender jug. Pour 1 litre of cold water and 1 teaspoon of salt over the rice in the blender jug. Hang the shallow steamer basket with the turkey meat in, in the deep steamer basket, close and place on the blender jug and steam everything with the steamer button/15 minutes.

  At the end of the cooking time, remove the deep steamer basket and put aside closed. Remove the cooking pot and keep the rice warm. Empty the blender jug.

  Put the hot stock, cream and Metaxa (both at room temperature), the tomato purée, the kebab seasoning and the soured cream into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 7. Then, with the measuring beaker in place, cook for 5 minutes/speed setting 2/100 °C.

  Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 2. Serve the vegetables, meat and rice with the sauce.

  TIP
  If the dish is not for adults only, replace the Metaxa with another 30 ml of stock. Simply season more vigorously at the end, as desired.


SERVING_UNIT: jars
INSTRUCTION:
  Hull, wash and drain the strawberries. Cut the large ones in half. Put the strawberries into the blender jug and, with the measuring beaker in place, chop them for 10 seconds/speed setting 4. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step.

  Add the sugar and lemon juice and, with the measuring beaker in place, chop again for 10 seconds/speed setting 4.

  Then, with the measuring beaker in place, cook for 20 minutes/speed setting 2/100 °C. Carry out a set test, and if necessary, continue cooking for a few minutes.

  Decant the jam into sterilised jars and seal immediately.

  TIPS
  This jam will keep for 6 months when stored in a cool, dark place.
  For a velvety jam, start by blending the strawberries, with the measuring beaker in place, for 20 seconds/speed setting 8.
  The jam can be given extra flavour with the pulp of a vanilla pod or a grated tonka bean.

  SET TEST 
  Put a teaspoon of the hot marmalade on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the marmalade is wrinkling, it has passed the set test.


SERVING_UNIT: pieces
INSTRUCTION:
  Put the room-temperature coconut milk, sugar and the coconut oil into the blender jug and, with the measuring beaker in place, heat for 5 minutes/speed setting 1/90 °C. Add the coconut flakes and the rum flavouring and, with the measuring beaker in place, mix for 45 seconds/speed setting 3.

  Place the coconut mixture on a baking sheet (15 x 20 cm) lined with greaseproof paper and press down well. Refrigerate for 8 hours overnight.

  Place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Then, with the measuring beaker in place, melt for 2 minutes 30 seconds/speed setting 1/50°C.

  If the couverture is not fully melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 2 minutes 30 seconds/speed setting 1/50°C.

  Using a sharp knife, carefully cut the coconut mixture into 16 bars.

  Decant the couverture into a small bowl or deep plate. Using 2 forks, coat the bars in the chocolate mixture so that they are completely covered, allow to drip briefly and leave to harden on greaseproof paper. Store the bars in a closed container in the refrigerator.

  TIP
  If you don’t have a small baking sheet, you could use a small baking tin instead, lined with greaseproof paper or cling film. Once the mixture has cooled, turn it out and cut into pieces.


SERVING_UNIT: pieces
INSTRUCTION:
  Insert the mixer attachment into the blender jug. Separate the eggs. Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Add 1 pinch of salt halfway through this process via the filler opening. Decant the beaten egg whites and place in the refrigerator. Rinse out the blender jug and dry it.

  Put the oats into the blender jug and, with the measuring beaker in place, chop until fine for 10 seconds/speed setting 10. Peel and quarter the bananas, put them into the blender jug and, with the measuring beaker in place, chop them for 10 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.

  Add the egg yolks, chilled buttermilk, baking powder and cinnamon and, with the measuring beaker in place, mix in for 30 seconds/speed setting 4. Use the spatula to scrape down the inside of the blender jug. Put the beaten egg whites into the blender jug and, with the measuring beaker in place, stir for 35 seconds/speed setting 3.

  To fry, melt half a teaspoon of butter in a frying pan per pancake. Pour 1 small ladle of batter into the pan and fry the pancake on both sides on a medium heat until golden. Remove and keep warm. Continue in the same way with the rest of the batter until it is used up.

  TIP
  Maple syrup or chocolate sauce are especially delicious with banana pancakes.


SERVING_UNIT: pieces
INSTRUCTION:
  Remove the rind from the Parmesan and put the cheese in pieces in the blender jug. Peel the garlic clove and add. With the measuring beaker in place, chop finely for 15 seconds/speed setting 10. Add the herbs and ½ teaspoon of salt and, with the measuring beaker in place, mix for 15 seconds/speed setting 7. Decant the mixture.

  Put the chilled buttermilk and the butter in pieces into the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 2/55 °C. Add the remaining ingredients and, with the measuring beaker in place, knead into a smooth dough with the knead button/2 minutes.

  Decant the sticky dough into a bowl, cover and allow to rise in a warm place for 30 minutes.

  Turn the dough out onto a floured work surface and divide into 16 portions. Shape the raw dough into smooth balls and place side by side on a baking sheet lined with greaseproof paper.

  Brush the dough balls with olive oil and sprinkle with the herbs. Allow to rise again on the baking sheet for 15 minutes. Pre-heat the oven to 170 °C (fan).

  Bake the garlic bubble bread in the oven for 15 minutes until golden.

  TIPS
  The leftover salt can be kept in a well-sealed jar in the refrigerator where it will keep for a week.
  If you like a more garlicky taste, add more garlic cloves.

  VARIATION
  Add all the cheese and herb salt apart from 2 tablespoons to the remaining dough ingredients and knead as described. Then put the dough in a springform tin lined with greaseproof paper, brush with olive oil and sprinkle with the remaining cheese and herb salt. Bake in a pre-heated oven at 175 °C for 20 minutes.


SERVING_UNIT: portions
INSTRUCTION:
  Cook the spaghetti according to the instructions on the packet.

  Remove the rind from the Parmesan and put the cheese in pieces in the blender jug. With the measuring beaker in place, chop finely for 15 seconds/speed setting 10. If necessary, use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, chop again for 15 seconds/speed setting 10. Then decant.

  Peel the shallots and garlic clove, cut in half and put in the blender jug. Wash the sage leaves, shake dry, cut large ones in half and add to the blender jug. With the measuring beaker in place, finely chop withthe turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug.

  Wash and peel the celeriac and chop roughly. Put the pieces in the blender jug and, with the measuring beaker in place, chop finely for 20 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, with the measuring beaker in place, stew for 2 minutes/speed setting 2/100 °C.

  Add the meat and spices and, the measuring beaker not inserted, cook with the roast button. Deglaze with the room-temperature vegetable stock and, with the measuring beaker in place, boil down for 2 minutes/speed setting 1/110 °C.

  Put the room-temperature milk and the mascarpone into the blender jug and, the measuring beaker not inserted, finish cooking for 8 minutes/speed setting 2/110 °C.

  Serve the white bolognese with the spaghetti and Parmesan.

  TIP
  If this is meal for adults only, the vegetable stock can be replaced by 100 ml white wine (at room temperature).


SERVING_UNIT: portions
INSTRUCTION:
  Cook the pasta in salted boiling water according to packet instructions.

  Remove the rind from the Parmesan, cut the cheese into pieces measuring 2 x 2 cm, put into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/10 seconds. Decant the cheese.

  Wash the parsley, shake dry and remove the leaves from the stalks. Then place the leaves in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant the parsley and put aside.

  Peel and quarter the onion, place in the blender jug and, with the measuring beaker in place, chop for 7 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug. Add the olive oil and, the measuring beaker not inserted, sauté with the roast button/3 minutes.

  Cut into the salsiccia lengthways and remove the casing. Add the salsiccia in coarsely chopped pieces to the onion in the blender jug and, measuring beaker not inserted, sauté with the roast button/5 minutes.

  Trim the mushrooms, and slice. Put the mushrooms in the blender jug with ½ teaspoon of salt and 3 pinches of pepper and, the measuring beaker not inserted, cook with the reverse button/10 minutes/speed setting 2/100 °C.

  Add 50 g Parmesan and the parsley and, with the measuring beaker in place, stir with the reverse button/12 seconds/speed setting 2. Season to taste with salt and pepper and, with the measuring beaker in place, stir in with the reverse button/10 seconds/speed setting 2.

  Drain the pasta and mix with the sauce in a large bowl. Serve with the rest of the Parmesan.

  TIP
  If this is a meal for adults only, flavour the sauce with 2 tablespoons of whiskey at the point when you put the mushrooms in the blender jug.


SERVING_UNIT: glasses
INSTRUCTION:
  Put the sugar, instant coffee and cocoa powder into the blender jug and, with the measuring beaker in place, pulverise for 15 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug.

  Add the ice cubes and, with the measuring beaker in place, crush for 20 seconds/speed setting 10. If necessary, repeat the previous step and then scrape the pieces down the inside of the blender jug.

  Add the chilled milk and, with the measuring beaker in place, mix until creamy for 10 seconds/speed setting 10.

  Pour the iced coffee into glasses and serve immediately.


INSTRUCTION:
  Chop the chocolate into rough pieces and put into the blender jug with the coconut oil.

  With the measuring beaker in place, chop for 10 seconds/speed setting 7.

  Scrape the mixture down the inside of the blender jug using the spatula and, with the measuring beaker in place, melt for 7 minutes/speed setting 2/45 °C.

  If the chocolate is not entirely melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 1 minute 30 seconds/speed setting 1/45 °C.

  Pour the chocolate sauce directly over scoops of ice cream of your choice. It will harden immediately.

  TIPS
  If this is for adults only, you could add 2 drops of rum flavouring to the sauce.
  The sauce should be used immediately. Store leftovers in a jar, close and reheat when required. It will keep for 2 weeks.


SERVING_UNIT: portions
INSTRUCTION:
  Peel 1 garlic clove and put it into the blender jug. With the measuring beaker in place, chop with the turbo button/2 seconds. Then use the spatula to scrape down the inside of the blender jug. Wash the lemon under hot water, pat dry and zest half the peel. Then squeeze the lemon. Put the zest and 1 tablespoon of lemon juice into the blender jug. Wash the thyme and shake it dry. Remove the leaves and put them in the blender jug with the soya yoghurt. With the measuring beaker in place, mix for 10 seconds/speed setting 4. Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 8 seconds/speed setting 4. Decant the dip, chill in the refrigerator and clean the blender jug.

  Wash the tomatoes and the cucumber and rub dry. Cut the tomatoes into quarters, remove the seeds and cores. Dice the flesh into 1-cm cubes. Cut the cucumber in half lengthways, scrape out the seeds and dice the flesh, again into 1-cm cubes. Put the diced vegetables into a bowl.

  Peel and halve the onions and cut into fine semi-circles. Drain the olives and cut into slices. Add the olives and onions with the olive oil to the tomatoes and cucumber and mix together. Season with ½ teaspoon of salt and 2 pinches of pepper and put to one side.

  Wash the potatoes and place in the deep steamer basket. Fill the blender jug with 1.5 litres of cold water, add 2 teaspoons of salt, attach the closed deep steamer basket and cook everything with the steamer button.

  Wash and halve the aubergines and place in the shallow steamer basket. Hang the shallow steamer basket in the blender jug, close and cook with the steamer button/15 minutes, interrupting the heating phase. Check at the end of the cooking time that the potatoes are cooked and, if necessary, cook for a few minutes more. Remove the potatoes and keep them warm, put the aubergines to one side and empty the blender jug.

  Peel the garlic clove and put it in the blender jug. With the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.

  Remove the aubergine flesh from their skins and place in the blender jug. Add ½ teaspoon of salt, 1 tablespoon of lemon juice, the cayenne pepper and oregano. With the measuring beaker in place, chop for 10 seconds/speed setting 6. If necessary, use the spatula to scrape the aubergine mixture down the inside of the blender jug and repeat the previous step. Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 12 seconds/speed setting 4.

  Split into the potatoes lengthways and press outwards a little. Place a tablespoon of the aubergine paste in the centre of each, arrange some of the tomato and cucumber mixture on top and serve with a dollop of soya yoghurt.


SERVING_UNIT: pieces
INSTRUCTION:
  Grease the loaf tin and dust with flour. Pre-heat the oven to 170 °C.

  Rinse the beans in a sieve under cold running water and drain, then put in the blender jug and, with the measuring beaker in place, blend for 25 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug and stir again, with the measuring beaker in place, for 10 seconds/speed setting 5. Add the eggs, quark, sugar, cocoa, baking powder and chilli flakes and, with the measuring beaker in place, stir for 20 seconds/speed setting 5.

  Pour the mixture into the tin and bake for 50 minutes. Carry out a skewer test using a wooden cocktail stick to check the cake is done, and bake for a little longer if necessary. Take the cake out of the oven and let it rest in the tin for 10 minutes. Release from the tin and allow to cool on a cake rack for 10 minutes. Clean the blender jug and rinse out with very cold water.

  Insert the mixer attachment into the blender jug. Pour the chilled cream into the blender jug and, the measuring beaker not inserted, beat until stiff for 1 minute 30 seconds/speed setting 4, while keeping a close eye on it. The precise time depends on the temperature and the fat content of the cream. Add the no-soak gelatin slowly through the filler opening, then pour in the icing sugar. Decant the cream and put in the refrigerator. Rinse out the blender jug.

  Wash the strawberries and remove their stems. Cut large ones in half. Put the strawberries into the blender jug and, with the measuring beaker in place, blend for 20 seconds/speed setting 8.

  Carefully fold the puréed strawberries into the cream using a dough scraper. Allow to set in the fridge for 30 minutes.

  Serve the cake with the strawberry cream.


SERVING_UNIT: portions
INSTRUCTION:
  Put the rice in the cooking pot. Attach the cooking pot to the blender jug and pour the hot chicken stock over the rice.

  Rinse the chicken fillets under cold running water, pat dry and cut into 2.5-cm dice. Season with ½ teaspoon of salt and ½ teaspoon of pepper and arrange in the shallow steamer basket.

  Wash and peel the carrots, then cut them in half lengthways and cut into pieces 0.5 cm long. Wash and peel the asparagus, cut off the woody ends and cut the spears into pieces approximately 3 cm long. Arrange the carrots, asparagus and peas in the deep steamer basket, ensuring that enough ventilation slits are not blocked.

  Hang the shallow steamer basket in the deep steamer basket, close and place on the blender jug, and steam everything with the steamer button/15 minutes.

  Remove the deep steamer basket and put aside closed. Remove the cooking pot and keep the rice warm. Empty the blender jug, reserving the chicken stock and measure out 400 ml.

  Put the butter in pieces and the flour into the blender jug and, with the measuring beaker in place, sweat for 2 minutes/speed setting 2/100 °C. Add 350 ml of the reserved chicken stock, the cream at room temperature, the lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, mix for 10 seconds/speed setting 7. Then, with the measuring beaker in place, cook for 5 minutes/speed setting 2/100 °C. If the sauce is too creamy for you, add up to another 50 ml of the hot, reserved chicken stock. Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 2.

  Put the vegetables and meat into the blender jug with the sauce and, with the measuring beaker in place, mix with the reverse button/20 seconds/speed setting 1. Serve with the rice.

  VARIATION
  If you prefer more vegetables, cook 150 g quartered button mushrooms with the other vegetables in the deep steamer basket.


SERVING_UNIT: portions
INSTRUCTION:
  Insert the mixer attachment into the blender jug. Pour the chilled cream into the blender jug and, measuring beaker not inserted, beat until stiff for 1 minute 30 seconds/speed setting 4, while keeping a close eye on it. The precise time depends on the temperature and the fat content of the cream. Decant the whipped cream and chill. Remove the mixer attachment and clean the blender jug.

  Wash the herbs, shake dry, remove the leaves from the stalks and put the leaves into the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant and rinse out the blender jug.

  Trim, wash and pat the sugar snap peas dry, cut into pieces 3 cm wide and put to one side. Peel and quarter the onion and peel the garlic. Put the onion and garlic into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug, add 20 g butter and, the measuring beaker not inserted, sweat with the roast button/3 minutes/110 °C.

  Put the peas and sugar snap peas into the blender jug and, the measuring beaker not inserted, sweat with the roast button/3 minutes/110 °C. Put 1 teaspoon of salt, ½ teaspoon of pepper and 1 pinch of nutmeg into the blender jug. Fill it up with hot vegetable stock, add the herbs and, with the measuring beaker in place, simmer the soup for 10 minutes/speed setting 2/100 °C. With the measuring beaker in place, blend the soup for 1 minute/speed settings 5–8, increasing the speed setting gradually.

  Add 50 g butter in small dabs through the filler opening and blend the soup again for 30 seconds/speed settings 7–10, increasing the speed gradually.

  Season to taste with salt and pepper and, with the measuring beaker in place, stir in the spices for 20 seconds/speed setting 2.

  Remove the crusts from the bread and dice into 1.5-cm cubes. Heat the remaining butter in a frying pan and fry the bread cubes in it. Serve the soup garnished with the croutons and a dollop of whipped cream.


SERVING_UNIT: pieces
INSTRUCTION:
  Put all the ingredients for the pastry into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes. Place the pastry on a lightly floured work surface, knead through again thoroughly by hand, shape into a ball, wrap in cling film and allow to rest in the refrigerator for 1 hour. Clean the blender jug.

  Wash the coriander, shake dry and remove the stalks. Place the leaves in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant the coriander, put to one side and rinse out the blender jug.

  Lightly toast the almond slivers in a small non-stick frying pan over a medium heat. Roughly chop the raisins with a knife. Rinse the meat under a cold running water, pat dry with kitchen paper and cut into pieces 3 cm long. Chop the meat in the blender jug, with the measuring beaker in place, for 15 seconds/speed setting 7, then decant and put to one side.

  Peel and quarter the onion and peel the garlic. Put the toasted almond slivers in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 6. Add the onion quarters and the garlic clove and, with the measuring beaker in place, chop everything again for 6 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Add the olive oil and raisins and, the measuring beaker not inserted, sweat everything with the roast button/4 minutes/110 °C.

  Add the meat, curry powder, ½ teaspoon of salt and ¼ teaspoon of pepper and, the measuring beaker not inserted, fry everything with the roast button/120 °C. Add the chopped coriander and the crème fraîche with herbs and, with the measuring beaker in place, fold in for 30 seconds/speed setting 2. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 20 seconds/speed setting 2. Decant the mixture and allow to cool down for 15 minutes.

  Pre-heat the oven to 200 °C. In a bowl, whisk the egg with a fork. Divide the cooled pastry into half, thoroughly knead one half through again by hand and roll out to a thickness of 1 mm on a lightly floured work surface. Using the cookie cutter, cut out 16 circles. Place 1 tablespoon of the chicken mixture in the middle of each circle. Brush the edges of the circle with the beaten egg and fold the pastry over the filling into a semi circle, avoiding creating air pockets. Crimp the edges all the way round the semi-circle to create a typical pattern on the edging. Alternatively, seal the edges using fork tines. Follow the same method with the other half of the pastry.

  Arrange the pastry pockets on 2 baking sheets lined with greaseproof paper, brush with the remaining beaten egg and bake, one after the other, in a hot oven for 20 minutes until they are nicely browned.

  Remove the empanadas from the oven and allow to cool slightly on a cake rack. They are delicious served warm or cold, as a snack, starter or buffet finger food.

  VARIATIONS
  WITH A TUNA FILLING
  1 large onion (100 g) 
  1 garlic clove
  75 g tomatoes preserved in oil
  75 g pitted black olives
  3 tsp capers in brine
  2 tbsp spiced oil from the preserved tomatoes
  2 tins of tuna packed in own juice (150 g drained net weight each)
  2 tbsp tomato purée
  2 tbsp chopped parsley (frozen)
  grated zest of ½ untreated lemon
  1 tsp sugar 
  ½ tsp salt
  ¼ tsp pepper

  Peel and quarter the onion and peel the garlic. With the measuring beaker in place, chop the onion, garlic, preserved (and drained) tomatoes, olives and capers in the blender jug for 6 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Add 2 tablespoons of spiced oil from the tomatoes, tuna in pieces, tomato purée, parsley, lemon zest, sugar, half a teaspoon of salt and quarter of a teaspoon of pepper, and, the measuring beaker not inserted, sweat everything with the roast button/4 minutes/110 °C. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 20 seconds/speed setting 2. Then fill the pastry as described for the chicken version.

  WITH A BEAN FILLING
  3 spring onions (45 g)
  1 tin of kidney beans (drained net weight 255 g)
  200 g tinned sweetcorn
  1 day-old bread roll (40 g)
  ½ tsp smoked paprika powder
  ¾ tsp salt
  ½ tsp pepper
  75 g chopped tomatoes, tinned
  2 tbsp chopped parsley (frozen)
  2 tbsp crème fraîche with herbs (30% fat)

  Trim and wash and dry the spring onions and snip into little rolls 0.5 cm wide taken from the light green to the white section. Put the kidney beans in a sieve, rinse under cold running water and drain. Then also put the sweetcorn in a sieve, rinse under cold running water and drain.
  Dice the bread roll into 2-cm cubes and, with the measuring beaker in place, chop in the blender jug for 10 seconds/speed setting 10. Add the drained kidney beans, paprika powder, ¾ teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, blend for 15 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug. Add the drained sweetcorn, tinned tomatoes, snipped spring onions, chopped parsley and crème fraîche with herbs and, with the measuring beaker in place, mix everything together with the reverse button/15 seconds/speed setting 1. If desired, season to taste with salt and pepper and, with the measuring beaker in place, stir with the reverse button/15 seconds/speed setting 1. Then fill the pastry discs as described for the chicken version.


SERVING_UNIT: jars
INSTRUCTION:
  Put the vinegar into the blender jug along with 200 g sugar and, with the measuring beaker in place, bring to the boil for 10 minutes/speed setting 8/100 °C. Then decant and put to one side.

  Peel the onions, cut into quarters and put into the blender jug. With the measuring beaker in place, chop for 5 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug.

  Wash the tomatoes, cut into quarters and remove the stalk. Then put them into the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 6.

  Add the remaining brown sugar, 1 tablespoon of salt, the juniper berries, ½ teaspoon of pepper and ½ teaspoon of chilli flakes, and, with the measuring beaker in place, bring to the boil for 10 minutes/setting 2/100 °C.

  Add the vinegar and sugar mixture again and, the measuring beaker not inserted, boil down for 1 hour/speed setting 2/120 °C. Put the cooking pot on the lid as a splash guard. Carry out a set test, and extend the cooking time, if necessary.

  Put the hot tomato jam into sterilised jars, seal immediately and stand them upside down for 5 minutes. Then turn them the right way up and allow to cool at room temperature.

  TIP
  This jam will keep for at least 3 months stored in a cool, dark place.

  SET TEST 
  Put a teaspoon of the hot marmalade on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the marmalade is wrinkling, it has passed the set test.


SERVING_UNIT: portions
INSTRUCTION:
  Wash, quarter and deseed the tomatoes, removing the stalk bases, and put them into the blender jug. Insert the measuring beaker and chop for 5 seconds/speed setting 5. Transfer the contents to another container.

  Peel and quarter the onions, put them into the blender jug and, with the measuring beaker in place, chop them with the turbo button/2 seconds. Using the spatula, scrape the chopped onion down the inside of the blender jug. Add the rapeseed oil, vinegar, mustard, 1 pinch of salt, sugar, and 1 pinch of pepper, and, with the measuring beaker in place, chop for 10 seconds/speed setting 4. Add the chopped tomatoes and, with the measuring beaker in place, mix for 5 seconds/speed setting 3. Decant the tomato salsa and rinse out the blender jug.

  Put 500 ml cold water into the blender jug. Add a teaspoon salt and attach the cooking pot. Wash the broccoli and the cauliflower and separate the florets. Put 250 g of each type of floret into the cooking pot (it will be very full as a result) and, with the measuring beaker in place, cook with the steamer button/7 minutes. Remove the cooking pot, empty the blender jug, rinse out with cold water and dry.

  Remove the rind from the Parmesan. Put the bread roll and the Parmesan in pieces into the blender jug and, with the measuring beaker in place, chop finely for 15 seconds/speed setting 10.

  Add the soft semolina, brassicas and egg, and, with the measuring beaker in place, mix for 10 seconds/speed setting 6. Season with salt and pepper and, with the measuring beaker in place, mix in with the reverse button/10 seconds/speed setting 2. Leave the mixture to stand for 10 minutes.

  If the mixture is too moist, stir in 1 more tablespoon of soft semolina with the spatula and leave the mixture to stand for another 5 minutes.

  With damp hands, form 8 equally sized patties from the mixture and fry in a frying pan on both sides until golden.

  Serve the patties with the tomato salsa.

  TIP You could use any remaining broccoli and cauliflower florets and the peeled broccoli stem in a colourful vegetable soup or a delicious raw vegetable salad.


SERVING_UNIT: portions
INSTRUCTION:
  An hour in advance, take the fish from the freezer and thaw slowly.

  Mix the cinnamon, cumin, ½ teaspoon of pepper and 1½ teaspoons of salt and put to one side. Dice the bread roll into 2-cm cubes and, with the measuring beaker in place, chop in the blender jug for 4 seconds/speed setting 10. Decant the breadcrumbs. Trim, wash and dry the spring onions and snip into little rolls 0.5 cm wide taken from the light green to the white section, and put to one side. Peel and wash the potatoes, cut into quarters or eighths, depending on their size, and put in the cooking pot.

  Cut the defrosted cod into pieces 2 cm long, put into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug. Add half the cinnamon and spice mixture, the breadcrumbs, the snipped spring onions, lemon zest, lemon juice, 2 tablespoons of parsley, 2 tablespoons of cream and the egg. With the measuring beaker in place, mix everything for 20 seconds/speed setting 5. (Alternatively, decant the mixture into a bowl and place in the refrigerator to cool down.) Clean the blender jug thoroughly.

  Peel the onion and garlic, and cut the onion into eighths. With the measuring beaker in place, chop both in the blender jug for 5 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug. Add the olive oil, tomato purée and sugar, and, the measuring beaker not inserted, sauté with the roast button/4 minutes/110 °C. In the meantime, use your hands to quickly shape the fish mixture into golf ball-sized dumplings, then arrange in the shallow steamer basket.

  Add the passata, hot vegetable stock, remaining cinnamon and spice mixture and oregano to the blender jug. Attach the cooking pot holding the potatoes, place the deep steamer basket with the shallow steamer basket inserted on top and close. Cook everything for 30 minutes/speed setting 2/120 °C. Check at the end of the cooking time that the potatoes and fish dumplings are cooked and, if necessary, cook for a few minutes more.

  Remove the deep steamer basket and put aside closed. Lift out the cooking pot and let the steam on the potatoes evaporate. Stir the cornflour with 2 tablespoons of cold water until smooth, put into the blender jug and, with the measuring beaker in place, finish cooking the sauce for 2 minutes/speed setting 2/120 °C. If desired, season again to taste with salt and pepper and, with the measuring beaker in place, mix for 20 seconds/speed setting 2.

  Arrange the fish dumplings on the tomato sauce and serve with the potatoes, sprinkled with the remaining parsley.


SERVING_UNIT: slices
INSTRUCTION:
  Insert the mixer attachment into the blender jug. Separate the eggs.

  Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Add 1 pinch of salt halfway through this process via the filler opening. Decant the beaten egg whites and place in the refrigerator. Rinse out the blender jug.

  Grease the tin with butter and dust with flour. Pre-heat the oven to 180 °C.

  Put the egg yolks, softened butter in pieces and the raw cane sugar into the blender jug and, with the measuring beaker in place, stir until frothy for 1 minute/speed setting 4. Mix the flour, cocoa and baking powder and sieve over the mixture in the blender jug. Add the ground hazelnuts and, with the measuring beaker in place, stir into a smooth mixture for 1 minute/speed setting 4. Use the spatula to scrape the mixture down the inside of the blender jug and stir again, with the measuring beaker in place, for 15 seconds/speed setting 4. Put 50 g of grated chocolate in the blender jug and, with the measuring beaker in place, mix with the reverse button/20 seconds/speed setting 2. Add the beaten egg whites to the blender jug and, with the measuring beaker in place, stir with the reverse button/30 seconds/speed setting 2.

  Pour the mixture into the tin and bake for 30 minutes. Carry out a skewer test using a wooden cocktail stick to check the cake is done, and bake for a little longer if necessary.

  Remove the cake from the oven and allow to rest in the tin. Release from the tin and allow to cool on a cake rack for 1 hour. Clean the blender jug thoroughly and rinse with cold water.

  Insert the mixer attachment into the blender jug. Pour the chilled cream into the blender jug, add the whipping cream stabiliser and sugar and, the measuring beaker not inserted, beat until stiff for 1 minute 30 seconds/speed setting 4, while keeping a close eye on it. The precise time depends on the temperature and the fat content of the cream. Carefully fold in the remaining grated chocolate.

  Using a tablespoon, scoop out a hole 1 cm deep in the base of the cake, leaving a 2-cm-wide rim. Crumble the scooped-out cake with your hands.


SERVING_UNIT: pieces
INSTRUCTION:
  Pour the room-temperature red wine into the blender jug and, the measuring beaker not inserted, boil down for 15 minutes/speed setting 1/100 °C. Decant the wine and allow to cool down for 10 minutes.

  Put the remaining ingredients into the blender jug and, with the measuring beaker in place, blend well for 30 seconds/speed setting 10. Add the wine and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.

  Put the mixture in the refrigerator for 1 hour. Then fill the little lolly moulds with sticks attached and freeze for at least 5 hours.

  VARIATION
  For an alcohol-free version, replace the wine with 400 ml cherry juice and the orange liqueur with orange juice. The cherry juice and orange juice should not be heated, but simply mixed in.


SERVING_UNIT: portions
INSTRUCTION:
  Rinse the fish under cold running water and pat dry with kitchen paper. Wash the coriander, shake dry carefully and remove the stalks. Put the leaves in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant.

  Halve the chilli and deseed, wash inside and out and remove the stem. Place in the blender jug. Peel the garlic and the ginger. Cut the ginger into quarters. Place the garlic, ginger and lemon peel in the blender jug with the chilli pod and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape the pieces down the inside of the blender jug.

  Add the room-temperature olive oil, ground coriander seeds and 20 g coriander leaves and, with the measuring beaker in place, stir everything with the reverse button/15 seconds/speed setting 2. Spread 3 tablespoons of the marinade on the base of an ovenproof dish, which should be just big enough for the fish fillets to fit next to each other. Place the fish in the dish and pour on the remaining marinade. Cover the dish with cling film and marinate the fish for 30 minutes.

  In the meantime, peel and wash the potatoes, cut into halves or quarters, depending on their size, and arrange in the cooking pot. Pour 500 ml cold water into the blender jug and add 1 teaspoon of salt and the lemon juice. Attach the cooking pot holding the potatoes.

  Tie the oven bag on one side. Lift the fish out of the marinade and place the pieces next to each other in the oven bag. Carefully close the second opening and place the oven bag in the deep steamer basket so that a few holes on the left and right are not blocked and the steam can circulate. Place the lid on top, close the blender jug with the steamer attachment and cook everything with the steamer button.

  Remove the steamer attachment, lift the cooking pot out of the blender jug and let the steam on the potatoes evaporate a little, then mix with the remaining coriander leaves. Carefully open the oven bag.

  Arrange the potatoes on plates and place one fish fillet on each plate. Drizzle each fish with 1 dash of lemon juice, sprinkle on 1 pinch of salt and serve garnished with lemon wedges.


SERVING_UNIT: pieces
INSTRUCTION:
  10 minutes before starting, take the pastry out of the refrigerator. Grease the hollows of a muffin tin with a little butter and pre-heat the oven to 200 °C.

  Pour the room-temperature milk, sugar and vanilla sugar, 1 pinch of salt, egg yolks and egg into the blender jug. Sieve the cornflour over the top and, with the measuring beaker in place, cook for 8 minutes/speed setting 3/100 °C.

  In the meantime, roll out the pastry on the work surface and cut out 11 circles in 3 rows offset from one another. Gather up the remaining pastry, place in layers, roll out thinly with a rolling pin and cut out a 12th circle. Place the circles of pastry in the greased hollows of the muffin tin, pressing on the edges of the pastry, pulling it up over the upper rim.

  Thoroughly stir the milk mixture with the spatula, loosen it from the base of the blender jug and, with the measuring beaker in place, mix until smooth for 10 seconds/speed setting 5. Then carefully divide it between the hollows in the muffin tin, taking care not to pour it over the rims. Bake the pies in a hot oven for 20 minutes until the edges of the pastry are slightly browned. The custard filling should also be slightly browned.

  Take the pasteis de nata out of the oven, and allow to cool in the tin for 15 minutes. Then carefully turn them out of the tin and dust to taste with ground cinnamon. Serve while still warm, or cold.

  TIP
  Instead of cinnamon, you can dust the tarts with icing sugar or a mixture of icing sugar and cinnamon.


SERVING_UNIT: portions
INSTRUCTION:
  Rinse the meat under cold running water and carefully pat dry. Cut the pork and the belly into 2-cm pieces and place in the freezer for 4 hours.

  After freezing, pre-heat the oven to 180 °C and grease a loaf tin.

  Put the ice cubes into the blender jug and, with the measuring beaker in place, process for 15 seconds/speed setting 10 until you have slushy ice. If larger pieces of ice still remain, then repeat the process. Decant the slushy ice immediately into a bowl and place in the freezer.

  Put half the frozen meat cubes into the blender jug with 10 g of pickling salt and 1 tablespoon of the herb mixture, and, with the measuring beaker in place, chop finely for 50 seconds/speed setting 10. Add half the slushy ice and, with the measuring beaker in place, mix until fine for 45 seconds/speed setting 10. Use the spatula to scrape the coarse sausage meat down the inside of the blender jug and mix again until fine, with the measuring beaker in place, for 45 seconds/speed setting 10. Decant the fine sausage meat into the greased tin.

  Continue with the remaining ingredients in the same way and completely fill the tin. With a knife, make scores 1 cm deep into the sausage meat, and bake in the oven for 1 hour until golden. Check the meat loaf is cooked, and bake for a few minutes longer if necessary.

  TIP
  Coleslaw, mild mustard and pretzels or a classic potato salad go well with this dish.


SERVING_UNIT: pieces
INSTRUCTION:
  Place the couverture in coarse pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 9. Then decant and put to one side.

  Put the condensed milk, brown sugar, butter in pieces and the molasses in the blender jug and, with the measuring beaker in place, melt for 10 minutes/speed setting 3/100 °C. Then, with the measuring beaker in place, cook for 20 minutes/speed setting 3/130 °C.

  Add the chopped couverture and, with the measuring beaker in place, mix for 15 seconds/speed setting 4. Pour the mixture onto a small (20 x 20 cm) baking sheet lined with greaseproof paper and smooth the mixture out. Sprinkle with fleur de sel as desired and refrigerate for 8 hours.

  Dip a sharp knife in hot water and cut the cream caramels sweets into equal-sized pieces (1 x 2 cm). Store the soft cream caramel sweets together in an airtight box in the refrigerator.

  TIPS
  These bonbons will keep for 2 weeks in a closed box in the refrigerator.
  If you do not have a small baking sheet, you can also use an oven dish. Line with greaseproof paper or cling film, turn out the chilled mixture and cut into pieces.


SERVING_UNIT: pieces
INSTRUCTION:
  Wash the pumpkin and remove the seeds (Hokkaido doesn’t need to be peeled) and cut 120 g of its flesh into 2-cm pieces.

  Put the pumpkin flesh into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 5. Use the spatula to scrape down the inside of the blender jug. Add 50 ml cold water and, with the measuring beaker in place, cook for 10 minutes/speed setting 1/100 °C. Then, with the measuring beaker in place, blend for 15 seconds/speed settings 2–8, increasing the speed gradually. Decant the pumpkin purée and allow it to cool down to room temperature. Rinse out the blender jug.

  Take 2 tablespoons of the room-temperature milk and put to one side. Put the rest of the milk, crumbled yeast and and sugar into the blender jug and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/37 °C. Add the puréed pumpkin, softened butter in pieces, the flour, ¼ teaspoon of salt, cinnamon, nutmeg and ground cloves and, with the measuring beaker in place, process into a smooth dough with the knead button/2 minutes. Decant the dough into a bowl, cover and allow to rise in a warm place for at least 30 minutes until it doubles in volume.

  Cut the dough into 8 equal pieces and shape each piece into a roll. Thoroughly coat the twine in flour, wrap it around the raw dough four times and knot it off in the centre at the top. Take care to ensure that the twine does not cut into the raw dough.

  Place the raw dough rolls on a baking sheet lined with greaseproof paper and allow to rise in a warm place for an hour.

  Pre-heat the oven to 190 °C.

  In a small bowl, whisk the egg yolk and the reserved milk together with a fork. Brush the rolls with the egg wash, and bake for 20 minutes.

  Remove the rolls from the oven and allow to cool on a cake rack. Remove the twine carefully.

  TIP
  These rolls are delicious with a sweet or savoury topping.


SERVING_UNIT: jars
INSTRUCTION:
  Wash the pumpkin and remove the seeds (Hokkaido doesn’t need to be peeled) and cut into 2-cm-dice.

  Put the pumpkin flesh and the apricots into the blender jug and, with the measuring beaker in place, purée for 30 seconds/speed settings 5–8, increasing the speed gradually. Use the spatula to scrape down the inside of the blender jug.

  Slit the vanilla pod open lengthways, scrape out the pulp and put the pulp into the blender jug with the rest of the ingredients. With the measuring beaker in place, mix for 20 seconds/speed setting 5 and use the spatula to scrape the mixture down the inside of the blender jug again. Then, with the measuring beaker in place, cook for 15 minutes/speed setting 2/110 °C. With the measuring beaker in place, blend the jam again if necessary for 25 seconds/speed setting 8.

  Carry out a set test, and extend the cooking time by a few minutes, if necessary.

  Decant the jam promptly into sterilised jars and firmly seal the lids.

  TIP
  This jam will keep for at least 6 months stored in a cool, dark place. 

  SET TEST 
  Put a teaspoon of the hot marmalade on a cold plate, then tip the plate slightly. If it runs easily, cook the marmalade for another minute. Then try again. If after a short time the marmalade is wrinkling, it has passed the set test.


SERVING_UNIT: portions
INSTRUCTION:
  Rinse the meat under cold running water and pat dry.

  Wash the herbs, shake dry, remove the stalks and put the leaves and needles into the blender jug. With the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape the herbs down the inside of the blender jug and repeat the previous step. Add the cream cheese and mustard and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.

  Season the turkey escalope with ½ teaspoon of salt and 3 pinches of pepper season and brush one side with the herb mixture. Starting at the shortest edge of the meat, roll it into small roulades and place in the shallow steamer basket.

  Wash the broccoli and divide into florets. Arrange the florets in the deep steamer basket and season with 2 pinches of salt.

  Pour 1 litre of cold water into the blender jug. Hang the shallow steamer basket in the deep steamer basket, close and attach to the blender jug. Cook with the steamer button/5 minutes.

  Put the lentils into the cooking pot and place it in the blender jug. Place the steamer basket back on top and cook everything with the steamer button/12 minutes, while cancelling the heating-up time. Check at the end of the cooking time that the meat and the broccoli are cooked through and, if necessary, extend the cooking time. Then remove the deep steamer basket and put aside closed. Then remove the cooking pot and empty the blender jug.

  Put the lentils into the blender jug and add the chilled cream, tomato purée, lemon juice, ½ teaspoon of salt and 2 pinches of pepper. With the measuring beaker in place, mix until fine for 15 seconds/speed setting 7. If necessary, use the spatula to scrape the mixture down the inside of the blender jug. Season again with salt and pepper and, with the measuring beaker in place, stir in for 20 seconds/speed setting 2.

  Arrange the turkey and herb rolls and the broccoli on top of some lentil purée and serve.


SERVING_UNIT: portions
INSTRUCTION:
  Peel the garlic and the ginger. Put half the ginger and 1 garlic clove, cut into halves, in the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug and, if necessary, repeat the previous step. Add 1 tablespoon of garam masala, ½ teaspoon of salt and the Greek yoghurt.

  With the measuring beaker in place, mix for 30 seconds/speed setting 3. Decant this marinade into a bowl and clean the blender jug.

  Rinse the meat under cold running water and pat dry. Then dice into 2-cm pieces and mix with the marinade. Cover and put in the refrigerator for 2 hours.

  Peel the shallot and halve it. Put the shallot and the remaining garlic clove and ginger, cut into halves, into the blender jug and, with the measuring beaker in place, chop finely with the turbo button/2 seconds. Use the spatula to scrape the pieces down the inside of the blender jug and, if necessary, repeat the previous step. Add the butter in small pieces and sauté everything with the roast button/2 minutes/100 °C.

  Add the remaining garam masala and ½ teaspoon of salt. Add the cumin, 2 pinches of pepper, the chilli flakes and the passata, and, with the measuring beaker in place, bring to the boil for 2 minutes/speed setting 2/100 °C.

  Put the lemon juice, coconut milk at room temperature and tomato purée into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 4.

  Take the meat out of the refrigerator and add to the sauce. With the measuring beaker in place, cook with the reverse button/15 minutes/speed setting 2/100 °C.

  TIP
  Serve with rice or naan bread.


